Photo: Anna Pelzer
Tenderstem, beetroot and toasted seed salad recipe
8 ingredients
5 min + 5 min
4 people
openrecipes
This colourful salad is the ultimate health-giving dish! The Tenderstem has more vitamin C than the same weight of fresh oranges.
Estimated Nutrition (whole recipe, rough)
368
Calories
11g
Protein
28g
Fat
24g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 Tenderstem broccoli stems, cut in half
- g mixed seeds (e.g. sunflower, pumpkin, sesame)
- 80 Kikkoman Soy Sauce
- g cooked beetroot, cut into wedges
- 1 small bunch fresh chives, snipped
- tbsp cold pressed rapeseed oil
- 250 -1/2 lemon, juice only
- g freshly ground black pepper & sea salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes