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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Cook the fusilli and broccoli in salted water until just al dente, drain, cool. In a bowl, mix the fusilli and broccoli with all the other ingredients up to and including the Gruyère.
Combine the lemon zest with all the other ingredients up to and including the yoghurt, stir in the chives, season. Mix the salad and dressing.
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