Tenderstem®, Horseradish, Pink Lady® Apple and Toasted Hazelnut Salad
A super summery collision of flavours in this light salad: sweet, savoury and sharp.
5 minutes preparation
1 minute cooking
- 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
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 Tenderstem®. 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 Tenderstem® 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 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.