A fresh tasting salad which goes well with some of the richer main dishes. The mustard seeds take on a nutty taste when heated and combine with the lemon juice give a lovely balance of tastes. This is my version of a Madhur Jaffrey recipe.

• 4 large carrots, peeled and grated on the coarse side of a grater
• 2 tablespoons vegetable oil
• 2 teaspoons black mustard seeds
• juice of half a lemon (or a lime for something really special)
• salt and freshly ground pepper to taste

1. Put the grated carrots into a serving dish
2. Heat the oil in a small pan over a moderate heat
3. Add the mustard seeds and cook until they begin to pop out of the pan (no longer or they will become bitter)
4. Pour the oil and mustard seeds over the carrots. Stir to mix
5. Sprinkle salt and black pepper over the carrots and pour on the lemon juice. Stir to mix.
6. That's it!