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

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.