Seasonal recipe No 15 – Indian-spiced warm tenderstem and carrot salad


There are more recipes for using your tenderstem broccoli on the tenderstem website.

Serves: 4
Preparation and cooking time:
less than 10 minutes

200g tenderstem broccoli
3 medium carrots
2 tbsp olive oil
2tbsp black mustard seeds
1 heaped tsp garam masala
1 heaped tsp ground cumin
juice of 1 lemon
chopped coriander to serve

Shave the carrots lengthways into long strips using a vegetable peeler. Steam or boil the tenderstem broccoli for about 2 minutes until almost tender, then add the carrot strips for 1 minute.

While the vegetables are cooking, add the olive oil to a small frying pan and gently fry the mustard seeds until they start to pop. Once they start popping, add the garam masala and ground cumin. Give the pan a quick shake to mix and then tip into a small clean bowl before the spices start to burn. Squeeze over the lemon juice and season with salt and pepper.

Pour the dressing over the tenderstem and carrots and toss to coat evenly. Sprinkle generously with chopped coriander and serve immediately.

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