Indian Bean, Broccoli and Carrot Salad

250g Green Beans, trimmed and chopped
1 head of broccoli cut into florets
3 large carrots grated
2 tsp Vegetable oil
2tsb black mustard seeds
1/2 tsp dried chilli flakes
100g frozen peas (or fresh if you can get them)
3 tbsp Sunflower seeds
Cook the beans in boiling water for about 4 minutes, adding the broccoli for the last 2 minutes, drain and set aside.
Heat the oil in a pan and toast the mustard seeds and chilli flakes.  Put the peas, green peas and broccoli in a bowl with the carrot and add the toasted mustard seeds and chilli.