Braised Tenderstem® with red pepper and dill
This is a delicious side dish or perfect as part of a mezze platter
Ingredients
- 2 tbsp vegetable oil
- 2 garlic cloves peeled, thinly sliced
- 1 red onion peeled, sliced into half moons
- 1 large red pepper roughly chopped into 2cm pieces
- 1 tsp fresh dill finely chopped
- 1 tbsp lemon juice
- 1/2 tsp sugar
- 250 g Tenderstem®
- 3/4 tsp sea salt and freshly ground black pepper
- Extra virgin olive oil to drizzle
- 1/4 tsp pul biber/Aleppo pepper or another mild red pepper flake to finish optional
Instructions
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Place a saucepan over a medium heat and add the oil. Add the garlic and fry for a couple of minutes, then add the onion and stir well. Reduce the heat to low, place a lid on the saucepan and cook for 4-5 minutes.
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When the onion has softened, add the chopped red pepper, dill, lemon juice, sugar, salt and a generous grind of pepper. Stir again, then cover and leave to cook for a further 5 minutes.
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Finally, add the Tenderstem® and stir through 3 tbsp water. Cover and steam for about 4 minutes until the Tenderstem® is just cooked through, but still has some bite.
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Season to taste, then transfer to a serving dish. Drizzle with some extra-virgin olive oil and finish with a sprinkling of pul biber (Turkish red pepper flakes) or other mild chilli flake (if using).