Samphire, potato and chickpea chaat

Serves two for lunch or four as a side dish

For the chaat masala

• 1 tsp ground cumin
• 1 tsp amchur
• 0.5 tsp ground ginger
• 0.333 tsp salt
• 0.333 tsp chilli powder
• 0.333 tsp black pepper

For the salad

• 0 tbsp rapeseed oil
• 500g charlotte potatoes
• 400g tinned unsalted chickpeas
• 100g samphire
• 0.5 lemon

Step 1
First make the chaat masala.

Step 2
In a small bowl, mix all the ingredients until well combined, then set aside.

Step 3
In a large frying pan for which you have a lid, heat two tablespoons of oil on a medium flame and, once it’s hot, fry the potatoes, stirring them every now and then, for 15 minutes, until crisp outside and tender within.

Step 4
When done, tip the potatoes into a large serving bowl.

Step 5
Put another tablespoon of oil in the pan, turn the heat up high and, once hot, fry the chickpeas for three to five minutes, until they start to turn golden, then add to the spuds.

Step 6
Bring a medium saucepan of water to a boil, drop in the samphire and blanch for two minutes.

Step 7
Drain, leave to steam-dry for a minute, then add to the potatoes and chickpeas.

Step 8
Toss the chaat masala into the salad, drizzle on a little oil and squeeze over a couple of lemon wedges.

Step 9
Mix again, adjust the seasoning, then add more lemon juice until it tastes just right to you.