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Tenderstem in 10!
Indian-Spiced Warm Tenderstem® and Carrot Salad
Serves:
4 | Preparation and cooking time:
Under 10 mins
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 & 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.
200g pack Tenderstem® broccoli
3 medium carrots
2 tbs olive oil
2 tbs mustard seeds
1 heaped tsp garam masala
1 heaped tsp ground cumin
Juice of 1 lemon
Chopped coriander to serve
