Indian-Spiced Warm Tenderstem® Broccoli & Carrot Salad
Method
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Use a vegetable peeler to peel the carrots into long strips.
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Steam or boil the Tenderstem® broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute. Drain well if boiled.
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Whilst the vegetables are cooking, add the olive oil to a small frying pan and gently fry the mustard seeds until they start to pop.
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Once they start to pop, add the garam masala and ground cumin. Give the pan a quick shake to mix then tip into a small clean bowl before the spices start to burn.
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Squeeze over the lemon juice and a grind of salt and pepper.
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Tansfer the vegetable to a warmed serving bowl then pour over the dressing and toss to coat evenly. Sprinkle generously with the chopped coriander and serve immediately.
More ways to cook Tenderstem®
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.
