Recipes
Indian Spiced Warm Tenderstem & Carrot Salad
®
This colourful salad makes a great side dish with a kick, and can be on the table in less than 10 minutes
Serves 4 Preparation and cooking time: less that 10 minutes
You’ll need: 3 medium carrots 200g pack Tenderstem® broccoli 2 tbsp olive oil 2 tbsp mustard seeds 1 heaped tsp garam masala 1 heaped tsp ground cumin Juice of 1 lemon Chopped coriander to serve
66 CHOICE POINT MAGAZINE
What to do:
1 Shave 3 medium carrots lengthways into long strips using a vegetable peeler.
1 Steam or boil the Tenderstem® broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.
1 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.
1 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.
1 Squeeze over the juice of 1 lemon and a grind of salt and pepper.
1 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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