Method

• 1

  Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper. Set aside.

• 2

  Steam the Tenderstem for around 3-4 minutes until just tender.

• 3

  While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan. Add the Kikkoman soy sauce and cook over a medium heat, tossing regularly to coat all over, for about three minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

• 4

  Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and finally sprinkle over the toasted seeds and chives. Serve immediately.