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.

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.