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200g raw broccoli florets cut small
250g natural Greek yoghurt
50g sour cream
20g cider vinegar
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 email@example.com, including your name, address and a daytime telephone number, and we will request it.