Indian bean, broccoli & carrot salad

• green bean↗250g g

  trimmed

• head of broccoli1

  cut into florets

• vegetable oil↗2 tsp tsp
• black mustard seed2 tsp tsp
• dried chilli flakes↗½ tsp tsp
• frozen pea↗100g g

  (or use fresh)

• large carrots↗3

  grated

• large bunch coriander

  roughly chopped

• sunflower seed↗3 tbsp tbsp
• natural yogurt↗200ml ml
• ½ cucumber

  peeled and grated

• thumb-sized piece ginger

  grated

• ground cumin↗½ tsp tsp
• juice and zest 1 lime
• chopped mint1 tbsp tbsp

  leaves

• pitta bread↗

  to serve (optional)

Step-by-step instructions

1. 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. 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. 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.