Tenderstem, Horseradish, Pink Lady Apple and Toasted Hazelnut Salad

method:

• Place the yoghurt, horseradish sauce and 1 tbsp of rapeseed oil in a bowl and whisk to combine.
• Heat the remaining 1 tsp oil in a medium pan until very hot then add the Tenderstem. Cover with a lid and shake well to turn over the florets. Cook for 30 seconds then shake again.
• Cook for 30 seconds more. It should be al dente, have crisp, golden brown bits and be vibrant green. If not, return to the heat in 15 second bursts until ready. Sprinkle with sea salt and toss.
• Place a pile of watercress on each plate, lay the Tenderstem on top and sprinkle over the apple and hazelnuts. Dress it generously with the horseradish, yoghurt sauce and serve hot.