Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Prep:15 mins
Serves 4
250g green bean, trimmed1 head of broccoli, cut into florets2 tsp vegetable oil2 tsp black mustard seed½ tsp dried chilli flakes100g frozen pea (or use fresh)3 large carrots, gratedlarge bunch coriander, roughly chopped3 tbsp sunflower seed
STEP 1Cook 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 2Heat 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 3Serve 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.
