Indian bean, broccoli & carrot salad

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 248
  • fat 11g
  • saturates 2g
  • carbs 21g
  • sugars 17g
  • fibre 14g
  • protein 16g
  • salt 0.2g

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)
MPU 2

Method

  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.

  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.

  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.

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