Indian-inspired new potato and chickpea salad (pictured above)

Serves 1

For the dressing

• 1 shallot
• 0 2 cm piece ginger
• 1 clove garlic
• 1 pinch coriander seed
• 1 tsp salt
• 1 green chilli
• 1 lime
• 1 large handful mint
• 2 handfuls coriander
• 1.5 tbsp vegetable oil
• 1 tomato
• 0.25 tsp each chilli powder
• 400g new potatoes
• 1 tin chickpeas
• 2 tsp mango chutney

• 2 tbsp natural yoghurt
• 0.5 tsp fennel seed
• 0.25 tsp each ground cumin

Step 1
Put the shallot, ginger, garlic, coriander seeds, salt, green chilli, the lime juice and a large handful each of mint and coriander into a food processor, and blitz into a paste.

Step 2
Fry half the paste in the vegetable oil for a few seconds, then add the tomato, chilli and cumin powders and fry for a minute.

Step 3
Add the potatoes and chickpeas.

Step 4
Cook for two minutes, then mix in the mango chutney.

Step 5
Mix with another handful of fresh coriander and scatter over the rest of the green paste.

Step 6
Now make the dressing: blitz the natural yoghurt with ½ tsp salt, the fennel seeds, ground cumin and ground cinnamon, then pour this over the salad just before serving.