Broccoli & Carrot Salad
INDIAN-SPICED WARM TENDERSTEM & CARROT SALAD
This colourful salad makes a great side dish with a kick, and can be on the table in less than 10 minutes
Serves 4
Preparation and cooking time:less that 10 minutes
Ingredients:
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
Method:
1.Shave 3 medium carrots lengthways into long strips using a vegetable peeler.
2.Steam or boil the broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.
3.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.
4.Once they start to pop add a heaped teaspoon each of garam masala & 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 1 lemon and a grind of salt and pepper.
6.Pour the dressing over the broccoli and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.
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