- 900g halved new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp each toasted black mustard seeds and toasted cumin seeds
- 1 finely chopped green chilli (optional)
- ½ finger-length piece grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- pinch turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 4 sliced spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
In a bowl, mix together 5 coarsely grated carrots, 1 peeled, deseeded and finely chopped pepper, 2 finely chopped tomatoes, 1 finely chopped onion, ½ cucumber, cut into small chunks, pinch golden caster sugar, 1 tsp cumin seeds and 3 tbsp white wine vinegar. Season with salt. Best tossed at the last minute.