Tenderstem, new potato and radish salad

Tenderstem®, new potato and radish salad

  • serves 1
  • A little effort

This Tenderstem®, new potato and radish salad is vegan, easy to make and ready in just 20 minutes - ideal for a midweek meal


*This recipe is gluten-free according to industry standards



  • baby new potatoes 5 (about 150g), scrubbed
  • Tenderstem® 250g
  • olive oil
  • red chilli ½, seeded and diced
  • lemon ½, zested and juiced
  • Dijon mustard
  • dill chopped to make 1 tbsp
  • radishes 4, finely sliced


  • Step 1

    Cook the new potatoes in boiling salted water until tender about 10 minutes, adding the Tenderstem® for the last minute of cooking. Drain the potatoes, halve, and return to the pan with some seasoning and 1 tsp oil. Roll the potatoes in the oil, then add the chilli, lemon zest, a squeeze of juice, the mustard and dill. Toss with the potatoes until they’re coated.

  • Step 2

    Add the Tenderstem® and radishes, toss to mix everything together then tip onto a plate to serve.

Nutritional Information

  • Kcals 253
  • Fat 5.2g
  • Saturates 0.9g
  • Carbs 31.3g
  • Sugars 7.8g
  • Fibre 12.8g
  • Protein 14.1g
  • Salt 0.7g