Apple, sultana and broccoli salad recipe

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  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 282 calories / serving
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Try making a creamy-based sauce of sweet mango chutney, curry powder and creamy natural yogurt poured over fresh, crunchy tenderstem broccoli, gem lettuce and red apples. Delicious!

Bring a large saucepan of water to the boil and cook the broccoli for 2 minutes. Drain, then rinse under cold water and drain again.

To make the dressing, mix together the mango chutney, curry powder and yogurt.

Halve the broccoli, lengthways, and divide between four plates with the little gem lettuce and apple. Scatter over the sultanas, hazelnuts and coriander. Drizzle with the dressing to serve.

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  • Ingredients

  • 220g (7 1/4oz) Tenderstem broccoli, trimmed
  • 30ml (2tbsp) mango chutney
  • 1/2tsp medium curry powder
  • 30ml (2tbsp) natural yogurt
  • 2 little gem lettuce, sliced lengthways
  • 2 red apples, cored and thinly sliced
  • 80g (3 1/4oz) sultanas
  • 80g (3 1/4oz) blanched hazelnuts, roughly chopped
  • handful fresh coriander, roughly chopped
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  • Energy 1176kj 282kcal 14%
  • Fat 13.7g 19%
  • Saturates 1.2g 6%
  • Sugars 27g 30%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 29g Protein 6.8g Fibre 6.7g

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