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Indian bean, broccoli & carrot salad

Indian bean, broccoli & carrot salad

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A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal248
fat11g
saturates2g
carbs21g
sugars17g
fibre14g
protein16g
low insalt0.2g
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Ingredients

For the raita

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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