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Indian-spiced Warm Broccoli and Carrot Salad

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Know your nutrients

Calories
143 -
Fat
10.1g -
Saturates
1.3g -
Sugars
5.3g -
Salt
0.06g -
Protein
4.8g -
Carbs
8.3g -
Fibre
5.2g -
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This super-fast veggie dinner is perfect for busy people

Indian-spiced Warm Broccoli and Carrot Salad Recipe: Veggie

Ingredients:

3 medium carrots
200g Tenderstem broccoli
2 tbsp olive oil
2 tbsp mustard seeds
1 heaped tsp garam masala
1 heaped tsp ground cumin
juice of 1 lemon
chopped coriander, to serve

method:

  • Shave three medium carrots lengthways into long strips using a vegetable peeler.
  • Steam or boil the broccoli for about two minutes until almost tender, then add the carrot strips for one minute.
  • While the vegetables are cooking, add the olive oil to a small frying pan and gently fry the mustard seeds until they start to pop.
  • Once they start to pop, add a heaped teaspoon each of garam masala and ground cumin. Give it a quick shake to mix, then tip into a small clean bowl before the spices start to burn.
  • Squeeze over the lemon juice and a grind of salt and pepper.
  • Pour the dressing over the Tenderstem and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.
Print Recipe www.tendersterm.co.uk
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