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Indian bean, broccoli & carrot salad

Indian bean, broccoli & carrot salad

A star rating of 4.8 out of 5.11 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
low inkcal248
low insalt0.2g


  • 250g green bean , trimmed
  • 1 head of broccoli , cut into florets
  • 2 tsp vegetable oil
  • 2 tsp black mustard seed
  • ½ tsp dried chilli flakes
  • 100g frozen pea (or use fresh)
  • 3 large carrots , grated
  • large bunch coriander , roughly chopped
  • 3 tbsp sunflower seed

For the raita

  • 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)


  • 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.

Recipe from Good Food magazine, May 2013

Goes well with


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A star rating of 4.8 out of 5.11 ratings

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