Lake Hawea Hotel broccoli salad

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

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


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, including your name, address and a daytime telephone number, and we will request it.


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