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3 stalks of broccoli (reserve florets for another dish), peel away tough outer sides and discard
2 stalks celery, peeled finely julienned
1 Granny Smith apple, cored, finely julienned
2 spring onions, finely julienned
50g fresh coriander
30g peanuts, toasted and lightly crushed
¼ cup mayonnaise
2 Tbsp natural yoghurt
1 tsp lemon juice
2 Tbsp peanut butter
Prepare all the vegetables by cutting into thin julienne (matchstick size) and combining in a medium-sized bowl.
Whisk together the mayonnaise, yoghurt, lemon juice, peanut butter and salt. If too thick, add a tablespoon of water and mix well to combine.
Toss together and serve at once.