Indian-spiced salad with Tenderstem® broccoli, paneer and beetroot by Meera Sodha

Indian-spiced salad with Tenderstem® broccoli, paneer and beetroot by Meera Sodha

This Indian-spiced dish is called a Maharani salad; Maharani translates to “Queen”, and this salad is certainly fit for one. Minimal work but maximum flavour means you’ll come back to this dish again and again – perfect for those looking to take a little adventure in the kitchen.

Tenderstem® broccoli has partnered with Rooted Spices to create the ultimate spice blend for this recipe, made from a tantalising mix of spices such as Kashmiri Chilli, cumin, turmeric and Nigella seeds. The blend is the perfect store cupboard ingredient to have on hand to spruce up your Tenderstem® broccoli.


Preparation time

20 minutes

Cooking time

50 minutes



Nutritional information per serving

  • kcal 609
  • Fat 22.4g
  • Saturates 11.9g
  • Carbs 22.6g
  • Sugars 17.6g
  • Fibre 9.6g
  • Protein 31.1g
  • Salt 1.5g


    1. Preheat the oven to 200C/fan 180C/gas mark 6.
  1. 2. Pour 3 tbsp of oil into a large mixing bowl and add to it 2 tsp of the Brassica Blend spices, ½ teaspoon of salt and mix.

  2. 3. Add the cauliflower, red onion and beetroot and toss to coat in the spice oil. Turn these out into a single layer (keep the bowl to one side) on a large roasting tray and roast for 30 minutes.

  3. 4. Put the Tenderstem® broccoli, paneer and almonds into the same mixing bowl with the remaining oil, spices and salt and toss with your hands. Turn into a second tray (keeping the bowl to one side) and roast in the oven for 10 minutes.

  4. 5. When the vegetables on both trays are roasted, leave to cool for 5 minutes then tip them back into the mixing bowl and toss together with the pea shoots or salad leaves and lemon juice. Taste and season with a little more salt, if necessary. Spoon the salad onto a pretty platter and serve.

Meera Sodha

Cook and author of two best-selling cookbooks: Made in India and Fresh India.

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