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Kale stem salad

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Poached pears, roasted grapes and charred leeks

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Poached pears, roasted grapes and charred leeks

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Tenderstem broccoli and hazelnuts and burnt butter

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Tenderstem broccoli and hazelnuts and burnt butter

15 minutes

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Tenderstem broccoli and hazelnuts and burnt butter

By Brita Du Plessis

Serves 2-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 packet Woolworths Plant Love mushroom-and-soya Wellington
1 packet Tenderstem® broccoli
½ cup butter
20 g hazelnuts, toasted and chopped

Method

1. Roast Wellington according to package instructions.

2. Cook the Tenderstems until tender.

3. Melt the butter in a pan until it starts going golden brown and immediately take off the heat and toss through the hazelnuts.

4. Serve the Tenderstems drizzled with the butter and mushroom-and-soya Wellington.

Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Find more Christmas recipes here.

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