Indian bean, broccoli & carrot salad

Indian bean, broccoli & carrot salad. Trimmed, Cut into florets, Raw peas.

Good Food team

15 + 15 min · 4

Ingredients

• 250 g Trimmed
• 150 g Cut into florets
• 100 g Raw peas
• 300 g Grated
• 80 g Peeled and grated
• 10 g Olive oil
• 5 g Tomato chili sauce
• 5 g Mustard
• 20 g Roughly chopped
• 25 g Sunflower seeds
• 200 g Plain low-fat yogurt
• 3 g Grated
• 3 g Cumin seeds

Preparation

1. Cook the green beans in a large pan of boiling salted water for 4-5 minutes, adding the broccoli after the first 2 minutes.
2. Drain the cooked vegetables well. To make the raita, mix the yogurt, grated cucumber, ginger and cumin in a bowl and set aside.
3. Heat the oil in a large frying pan. Add the peas, green beans and broccoli and toss until heated through. Remove from the heat, stir in the carrots and coriander, then add the mustard and chilli sauce.
4. 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.