Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tenderstem®, new potato and radish salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Ingredients
- 5 (about 150g) baby new potatoes, scrubbed
- 250g Tenderstem®
- olive oil
- ½ red chilli, seeded and diced
- ½ lemon, zested and juiced
- Dijon mustard
- chopped to make 1 tbsp dill
- 4 radishes, finely sliced
Method
- STEP 1
Cook the new potatoes in boiling salted water until tender about 10 minutes, adding the Tenderstem® for the last minute of cooking. Drain the potatoes, halve, and return to the pan with some seasoning and 1 tsp oil. Roll the potatoes in the oil, then add the chilli, lemon zest, a squeeze of juice, the mustard and dill. Toss with the potatoes until they’re coated.
- STEP 2
Add the Tenderstem® and radishes, toss to mix everything together then tip onto a plate to serve.
