Ingredients

• 675g/1½lb salad potatoes
• 3 tbsp olive oil
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 carrots, grated
• 2 tbsp wine vinegar
•   seasoning
•   fresh coriander sprigs, to garnish

Method

1. Boil or steam the potatoes in their skins for about 15-20 minutes until just tender. Cut any large potatoes in half.
2. Heat the oil, add the cumin and mustard seeds and fry until they start to pop. Add carrots and stir fry quickly. Remove from the heat and stir in the vinegar and seasoning. Pour over the potatoes and mix well, then garnish with the coriander.