Peanut lime salad

Inspired by South Indian lemon rice, this salad platter is ideal for sharing. It has crunch from fresh lettuce and cucumber, plus aroma and bite from curry leaves and peanuts – a perfect base for the onions and potatoes. A sharp mustard dressing brings everything together. Whether you enjoy it on its own or with sides, this is something you’ll be making again. Chetna Makan

SERVES 4 PREP 20 mins plus cooling COOK 20 mins EASY V

2 tbsp olive oil

60g plain peanuts

1 tsp black mustard seeds 10 fresh curry leaves

1 red onion, roughly chopped 1 large potato, chopped into

1cm cubes

½ tsp ground turmeric 300g rice, cooked and cooled 1 Ruby or Little Gem lettuce,

roughly chopped ½ cucumber, deseeded and

roughly chopped

For the dressing

50ml olive oil

50ml lime juice

1 tsp Dijon mustard

1 Heat the oil in a frying pan over a low heat and cook the peanuts for 5 mins until roasted and golden. Add the mustard seeds and curry leaves and sizzle for a few seconds.

2 Add the onions, potatoes and 2 tbsp water, then cover and cook for 10 mins until the potatoes are soft. Remove from the heat, add

1/2 tsp salt and 1/4 tsp freshly ground black pepper, and mix well. Leave to cool slightly, about 30 mins.

3 Transfer to a large bowl and add the rest of the ingredients.

4 Mix the dressing ingredients together in a separate small bowl, pour this over the salad, toss well to coat everything, and serve.

GOOD TO KNOW vegan • healthy • 2 of 5-a-day • gluten free

PER SERVING 419 kcals • fat 26g • saturates 4g • carbs 34g • sugars 5g • ‹ibre 3g • protein 10g • salt 0.8g