Tenderstem, rye kernel and tarragon salad Serves: 4 Ingredients for the salad: 300g Tenderstem 150g västerbotten cheese (or feta) 100g rye kernels or freekeh 3 small spring onions, roughly chopped ½ red pepper, finely sliced handful of chopped fresh tarragon salt and pepper for the vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar