Indian-Spiced Warm Tenderstem and Carrot Salad

  • Preparation Time10 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
3 medium carrots
200g pack 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

Shave 3 medium carrots lengthways into long strips using a vegetable peeler.

Steam or boil the Tenderstem broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.

Whilst the vegetables are cooking, add 2 tablespoons olive oil to a small frying pan and gently fry 2 tablespoons of 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 juice of 1 lemon 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.

Recipe courtesy of Tenderstem Broccoli

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