Tenderstem®, Horseradish, Apple and Toasted Hazelnut Salad

Serves: 2

You will need

50g natural yoghurt (Yeo Valley is best)
25g creamed horseradish sauce
1 tablespoon Rapeseed oil
20g toasted hazelnuts
1 Pink Lady® apple
16 -stems Tenderstem® broccoli
A pinch of sea salt
100g watercress


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®. 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® should have crisp, golden brown bits and be vibrant green. The texture should be al dente.

7 If it is still not gone golden return to the heat in 15 seconds bursts until it is ready.

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

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

Recipe courtesy of Tenderstem® and Pink Lady®

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