Indian-spiced Warm Broccoli and Carrot Salad

Name: Indian-spiced Warm Broccoli and Carrot Salad
Yield: 4
Cuisine: Indian
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

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 -

Powered by Nutracheck

This super-fast veggie dinner is perfect for busy people

Indian-spiced Warm Broccoli and Carrot Salad Recipe: Veggie

Ingredients
Method

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