Indian Broccoli, Bean and Carrot Salad recipe

Preparation Time: 15 minutes | Cooking Time: 15 minutes

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


  1. 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.

  2. 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.

  3. Stir in the carrots, coriander and sunflower seeds.

Serve the salad warm, or cooled with some chicken strips for an extra bit of protein. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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