Indian Bean, Broccoli & Carrot Salad
This vibrant green bean and broccoli salad is a delightful medley of flavors and textures. The crunchy vegetables are tossed in a fragrant mix of mustard seeds and chili flakes before being topped with a refreshing raita dressing. Finished off with a sprinkle of sunflower seeds and served with optional pitta bread, this dish is perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 250g green beans , trimmed
- 1 head of broccoli , cut into florets
- 2 tsp vegetable oil
- 2 tsp black mustard seeds
- ½ tsp dried chilli flakes
- 100g frozen peas (or use fresh)
- 3 large carrots , grated
- large bunch coriander , roughly chopped
- 3 tbsp sunflower seeds
- 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)
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 248 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 14 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.2 milligram of sodium
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