Page title and description
Salads
Spiced carrot and broccoli salad
This Indian-style vegan salad has a good contrast of tender steamed broccoli and crunchy raw carrot. It goes well for a light lunch or dinner with grilled halloumi (or paneer cheese if you can get it). Or eat it with tandoori chicken and rice.
Ingredients
- 300g broccoli, cut into small florets
- 4 carrots, peeled and very finely sliced lengthways into thin ribbons (use a veg peeler to do this)
- 2½ tbsp olive oil
- 1 tbsp mustard seeds
- 1 tsp garam masala
- 1 tsp ground cumin
- juice of 1 lemon
- handful fresh coriander leaves, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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Step 1
Steam the broccoli for 2 minutes. Remove from the heat and transfer to a large bowl and add the carrots.
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Step 2
Heat the oil in a small pan. Add the mustard seeds, garam masala and cumin, and fry gently until the mustard seeds start to pop.
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Step 3
Remove from the heat and add the lemon juice and fresh coriander. Season to taste.
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Step 4
Pour the dressing over the veg and serve while the broccoli is still warm, or cold.
