Indian-Spiced Warm Tenderstem^® Broccoli & Carrot Salad

Method

1. Shave three medium carrots lengthways into long strips using a vegetable peeler.

2. Steam or boil the Tenderstem^® broccoli for about two minutes until almost tender, then add the carrot strips for a minute.

3. Whilst the vegetables are cooking, add 2 tablespoons olive oil to a small frying pan and gently fry two tablespoons of mustard seeds until they start to pop.

4. Once they start to pop add a heaped teaspoon each of garam masala and ground cumin. Give it a quick shake to mix then tip into a small clean bowl before the spices start to burn.

5. Squeeze over the juice of a lemon and a grind of salt and pepper.

6. Pour the dressing over the Tenderstem^® broccoli and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.