Carrot and Yoghurt Salad

Ingredients (serves 6)

2 tsp vegetable oil

1 tsp mustard seeds

2 tbs fresh curry leaves

1 tsp cumin seeds

1 large carrot, peeled, coarsely grated

260g (1 cup) Greek-style natural yoghurt

2 tbs chopped fresh coriander

1 tbs roasted peanuts, coarsely chopped

Preparation

* Heat the oil in a small frying pan over medium heat. Reduce heat to low.

* Cook the mustard seeds, curry leaves and cumin seeds, stirring, for 1-2 minutes or until aromatic and the seeds start to pop. Transfer to a bowl.

* Add the carrot, yoghurt and coriander. Season with salt and pepper. Top with the peanuts.