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