Name: Indian bean, broccoli & carrot salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 250g green bean trimmed; 1 head of broccoli cut into florets; 2 tsp vegetable oil; 2 tsp black mustard seed; ½ tsp dried chilli flakes; 100g frozen pea (or use fresh); 3 large carrots grated; large bunch coriander roughly chopped; 3 tbsp sunflower seed; 200ml natural yogurt; ½ cucumber peeled and grated; thumb-sized piece ginger grated; ½ tsp ground cumin; juice and zest 1 lime; 1 tbsp chopped mint leaves; pitta bread to serve (optional)

250g green bean
trimmed
1 head of broccoli
cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea
(or use fresh)
3 large carrots
grated
large bunch coriander
roughly chopped
3 tbsp sunflower seed

For the raita

200ml natural yogurt
½ cucumber
peeled and grated
thumb-sized piece ginger
grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint
leaves
pitta bread
to serve (optional)

Method

step 1
Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
step 2
Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
step 3
Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.