Bimi® broccoli, Horseradish, Pink Lady® Apple & Toasted Hazelnut Salad
A super summery collision of flavours in this light salad: sweet, savoury and sharp.
- Gluten free
Place the yoghurt, horseradish sauce and 1 tbls of rapeseed oil in a bowl and whisk to combine.
Crush the hazelnuts into chunks and set aside.
Core the Pink Lady® apple and slice thinly.
Heat 1 tsp of rapeseed oil in a medium sauce pan until very hot and then add the Bimi® broccoli. Immediately cover with a lid and shake it well to turn over the florets.
Cook on full heat for 30 seconds and then shake again.
Cook for a further 30 seconds and remove from the heat. The Bimi® broccoli should have crisp, golden brown bits and be vibrant green. The texture should be al dente.
Sprinkle with a pinch of sea salt and toss one more time.
Place a pile of watercress on each plate, lay the Bimi® 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.