Fragrant carrot and cumin salad
This is a variation of a carrot salad my mother always makes as a side dish with curry, and which I make now. I love carrots and I love carrot salads and this is definitely one of my personal favourites.
7 - 10 carrots, washed, peeled and grated
1 tsp salt
1 tbsp black mustard seeds
1/2 tbsp cumin seeds
1/4 tsp cayenne pepper
4 tbsp sunflower/ vegetable oil
The juice of 1 lemon
Heat the oil in a frying pan and add the mustard seeds and cumin seeds until they start to pop. Pour the hot oil and seeds on to the grated carrots, stir in the salt, cayenne and lemon juice. Taste for seasoning and cover the dish with clingfilm and leave to infuse for at least 15 minutes before serving.
Cherry tomato salsa
A large punnet of cherry tomatoes, washed and halved
4 spring onions, washed trimmed and finely sliced
1 red chilli, de-seeded and finely chopped
A bunch of coriander, washed and finely chopped
The juice of half a lime
Extra virgin olive oil for drizzling
Salt and pepper
This dish couldn't be simpler to make and it's zingy freshness complements the chicken and couscous beautifully. Simply throw all the ingredients in a bowl, stir, cover with clingfilm and leave for at least half an hour to allow the flavours to intensify.