Indian-Spiced Warm Tenderstem® & Carrot Salad

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The wonderfully warm curry spices and flavours here are offset by their surprising appearance in a salad.

  • 5 minutes preparation
  • Under 10 minutes cooking
  • Serves 4
recipe PDF
  • 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
  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® and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.

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