Indian-Spiced Warm Tenderstem® Broccoli & Carrot Salad

Indian-Spiced Warm Tenderstem® Broccoli & Carrot Salad

The wonderfully warm curry spices and flavours here are offset by their surprising appearance in a salad.

Preparation time

5 minutes

Cooking time

10 minutes

Serves

4

Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
  • Vegetarian
  • Vegan

Method

  1. Shave three medium carrots lengthways into long strips using a vegetable peeler.

  2. Steam or boil the Tenderstem® broccoli for about two minutes until almost tender, then add the carrot strips for a minute.

  3. Whilst the vegetables are cooking, add 2 tablespoons olive oil to a small frying pan and gently fry two tablespoons of mustard seeds until they start to pop.

  4. 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.

  5. Squeeze over the juice of a lemon and a grind of salt and pepper.

  6. Pour the dressing over the Tenderstem® broccoli and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.