Tenderstem® broccoli, Horseradish, Pink Lady® Apple & Toasted Hazelnut Salad

Tenderstem® broccoli, Horseradish, Pink Lady® Apple & Toasted Hazelnut Salad

A super summery collision of flavours in this light salad: sweet, savoury and sharp.

Preparation time

5 minutes

Cooking time

5 minutes

Serves

2

Dietary requirements

  • Gluten free
  • Vegetarian

Method

  1. Place the yoghurt, horseradish sauce and 1 tbls of rapeseed oil in a bowl and whisk to combine.

  2. Crush the hazelnuts into chunks and set aside.

  3. Core the Pink Lady® apple and slice thinly.

  4. Heat 1 tsp of rapeseed oil in a medium sauce pan until very hot and then add the Tenderstem® broccoli. Immediately cover with a lid and shake it well to turn over the florets.

  5. Cook on full heat for 30 seconds and then shake again.

  6. Cook for a further 30 seconds and remove from the heat. The Tenderstem® broccoli should have crisp, golden brown bits and be vibrant green. The texture should be al dente.

  7. Sprinkle with a pinch of sea salt and toss one more time.

  8. Place a pile of watercress on each plate, lay the Tenderstem® broccoli over the top and sprinkle the apple and hazelnuts over the top. Dress generously with the horseradish, yoghurt sauce and serve whilst still hot.