Ingredients

• 1 broccoli (approx. 400-500 g)
• 1 red bell pepper
• ½ ripe mango
• 100 g cashew nuts (roasted and salted)
• 200 g natural yoghurt
• 1 tsp liquid honey
• Salt, cayenne pepper

Preparation

Clean the broccoli and cut into small florets. Bring plenty of water to the boil in a saucepan and add salt. Cook the broccoli florets until al dente and rinse in ice-cold water.

Wash the peppers, remove the seeds and white inner skin and cut the peppers into small cubes. Peel the mango, remove the flesh from the seed and cut the mango into small cubes.

Put some of the cashews aside for decoration and put the rest into a blender jug, e.g. the ZWILLING Personal Blender. Chop the cashews briefly, then add the yoghurt, salt and cayenne pepper. Blend the dressing to a creamy consistency.

Mix all the prepared ingredients with the dressing and season the salad to taste. Fill the salad into a ZWILLING FRESH & SAVE Box L, vacuum seal and leave to stand in the fridge for about 1 hour.

Serve sprinkled with the remaining cashews. The salad goes well with pan-fried poultry.

Tip

The roasted and salted cashews give the dressing a certain basic spiciness. Alternatively, unseasoned cashews can also be used, in which case simply season a little more strongly.