#ADTry this – Tenderstem Royale salad with beluga lentils, soft boiled quails egg and caper dressing. Loving this new vibrant addition to the @tenderstem family with its gorgeous purple hued stem available exclusively from @marksandspencers @marksandspencersfoodpr Serves 2-3 people INGREDIENTS – 1x 250g pack cooked beluga lentils – 1 red onion – 2 tbsp cider vinegar – 1 tbsp golden caster sugar – 12 quails eggs – 1 bag of watercress leaves- 1 pack of Tenderstem Royale – olive oil Dressing : – zest and juice of 1/2 lemon-40ml extra virgin olive oil -2 tsp Dijon mustard – a handful of mint and parsley, finely chopped – 2 tbsp capers, roughly chopped – salt and pepper METHOD1/Cut the red onion into thin slices, place in a small bowl and cover with hot water for 10 mins before draining. Mix the cider vinegar with the caster sugar and add to the onions, leave to one side to macerate. 2/Blanche the Tenderstem Royal for 3 mins in boiling water, remove and put to one side. Cook the quails eggs for 1 min 45 seconds before plunging into iced water and peeling. 3/Whisk together the dressing ingredients and season to taste with salt and pepper, adding in an extra squeeze of lemon to balance the acidity. 4/ Heat a griddle pan until searing hot, oil and season the Tenderstem Royale and griddle each spear until strong lines appear on both sides. 5/ Heat the lentils according to pack instructions. 6/ Drain the red onions and mix with the lentils. Top with the watercress leaves, Tenderstem Royale and soft boiled quails eggs. Spoon over the dressing and enjoy!

#ADTry this - Tenderstem Royale salad with beluga lentils, soft boiled quails egg and caper dressing. Loving this new vibrant addition to the @tenderstem family with its gorgeous purple hued stem available exclusively from @marksandspencers @marksandspencersfoodpr  Serves 2-3 people INGREDIENTS - 1x 250g pack cooked beluga lentils - 1 red onion - 2 tbsp cider vinegar - 1 tbsp golden caster sugar - 12 quails eggs - 1 bag of watercress leaves- 1 pack of Tenderstem Royale - olive oil Dressing : - zest and juice of 1/2 lemon-40ml extra virgin olive oil -2 tsp Dijon mustard - a handful of mint and parsley, finely chopped - 2 tbsp capers, roughly chopped - salt and pepper METHOD1/Cut the red onion into thin slices, place in a small bowl and cover with hot water for 10 mins before draining. Mix the cider vinegar with the caster sugar and add to the onions, leave to one side to macerate. 2/Blanche the Tenderstem Royal for 3 mins in boiling water, remove and put to one side. Cook the quails eggs for 1 min 45 seconds before plunging into iced water and peeling. 3/Whisk together the dressing ingredients and season to taste with salt and pepper, adding in an extra squeeze of lemon to balance the acidity. 4/ Heat a griddle pan until searing hot, oil and season the Tenderstem Royale and griddle each spear until strong lines appear on both sides. 5/ Heat the lentils according to pack instructions. 6/ Drain the red onions and mix with the lentils. Top with the watercress leaves, Tenderstem Royale and soft boiled quails eggs. Spoon over the dressing and enjoy!