Warm tenderstem salad with sundried tomato dressing

This tastebud-tingling side dish can be on the table in less than five minutes

Ingredients (Serves 4)

  • 1 x 200g pack Tenderstem broccoli
  • 4 tbsp olive oil
  • 1 tbsp sundried tomato paste
  • 1 tbsp Maille red wine vinegar
  • Sea salt and freshly ground black pepper  


Boil or steam the Tenderstem whole for about 3 minutes until tender, then drain and set aside.

Meanwhile, make the dressing by mixing together the olive oil, sundried tomato paste and red wine vinegar. Season with salt and freshly ground black pepper.

Toss the dressing through the cooked Tenderstem, pile into a warm bowl and serve immediately.

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