This lightly spiced and fragrant Indian broccoli, bean and carrot salad is packed with flavour and crunch - just perfect for a working lunch. If you like, serve with a dollop of raita or natural yoghurt.
- 250g green beans, trimmed
- 1 head broccoli
- 100g frozen peas
- 3 large carrots
- Large handful finely chopped coriander
- 2 tsp. veg oil
- 2 tsp. mustard seeds
- 1/2 tsp. dried chilli flakes
- 3 tbsp. sunflower seeds
Chop the broccoli into florets and grate the carrots. Cook the green beans in a pan of boiling, salted water for 5-6 minutes, adding the broccoli after the first minute or two. Drain.
Heat oil in a large frying pan. Add the mustard seeds and chilli flakes and fry for 1-2 minutes or until fragrant. Add peas, green beans and broccoli, and toss until the peas are defrosted and heated through.
Stir in the carrots, coriander and sunflower seeds.