Serves 4
200g raw broccoli florets cut small
250g natural Greek yoghurt
50g sour cream
20g cider vinegar
45g currants
40g toasted flaked almonds
Salt and pepper to taste
Method
Combine all ingredients in a bowl. Best served immediately.
Add a little more yoghurt and cider vinegar if it’s too dry.
• Recipe provided by Lake Hawea Hotel. Recipe requested by Kylie Johnson, Wanaka.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin. Or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
