Indian-Spiced Warm Tenderstem® and Carrot Salad
The wonderfully warm curry spices and flavours here are offset by their surprising appearance in a salad.
5 minutes preparation
Under 10 minutes cooking
- 200g pack Tenderstem®
- 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
Shave three medium carrots lengthways into long strips using a vegetable peeler.
Steam or boil the Tenderstem® broccoli for about two minutes until almost tender, then add the carrot strips for a minute.
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.
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 a 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.