Indian-spiced Warm Broccoli and Carrot Salad
Serves: 4
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
This super-fast veggie dinner is perfect for busy people
Ingredients:
3 medium carrots200g 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.
