Chickpea and Beetroot Raita Salad

This salad is all about the topping. A fantastic combination of aromatic seeds, spices and curry leaves that transforms the yoghurt and chickpeas into a bowl of deliciousness.

2 x 400-gram tins chickpeas, drained and rinsed 1½ cups thick plain yoghurt 2 cloves garlic, crushed 2 teaspoons sea salt 1 small beetroot, peeled 1 small carrot, peeled 3 tablespoons vegetable oil

2 teaspoons each yellow mustard seeds and cumin seeds

½ teaspoon ground turmeric ¾ teaspoon hing*

½ teaspoon chilli powder, or more to taste

2 stems curry leaves

(about 20 leaves)

SALAD: Combine the chickpeas, yoghurt, garlic and salt then place in a wide shallow serving dish. Grate the beetroot and carrot on the finest holes of a box grater and scatter over the yoghurt. Give it a couple of stirs to just marble together but don’t over-mix.

TOPPING: Heat the oil in a medium sauté pan over a low heat and add everything except the curry leaves. Cook until the seeds start to pop and the oil is fragrant then add the curry leaves. Stir until crisp and dark green. Pour over the salad and serve. SERVES 6

*Hing, or asafoetida, is a gum from a variety of giant fennel. It naturally has a nasty smell and taste, but becomes pleasantly onion-like when briefly fried in hot oil.