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

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

  • 5 minutes preparation
  • 1 minute cooking
  • Serves 2
recipe PDF
  • 50g natural yoghurt (Yeo Valley is best)
  • 25g creamed horseradish sauce
  • 1 tbsp rapeseed oil
  • 20g toasted hazelnuts
  • 1 Pink Lady® apple
  • 16 stems Tenderstem®
  • 1 tsp rapeseed oil
  • 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. Sprinkle with a pinch of sea salt and toss one more time.

  8. 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.

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