Grilled Tenderstem^® Purple with Soft Boiled Quails' Eggs and Caper Dressing

Method

1. Place the red onion in a small bowl and cover with hot water for 10 minutes 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 Royale® for 3 minutes in boiling water, remove and put to one side. Cook the quails’ eggs for 1 minute and 45 seconds before plunging into iced water and peeling.

3. Whisk together the dressing ingredients, adding in an extra squeeze of lemon and set aside.

4. Heat the olive oil in a griddle pan until searing hot, add the Tenderstem Royale® and griddle until each spear is lightly charred.

5. Heat the lentils according to pack instructions, mix with the red onion. Top with the watercress leaves, Tenderstem Royale® and soft-boiled quails’ eggs. Spoon over the dressing and enjoy!