1 tsp each toasted black mustard seeds and toasted cumin seeds
1 finely chopped green chilli (optional)
½ finger-length piece grated ginger
4 sliced spring onions
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.
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.