Serves 6

This version of coleslaw is perfect with chunks of grilled chicken or lamb sandwiched inside naans or pitta breadSmall wedge of red cabbage

Small wedge of white cabbage
2 medium carrots, peeled
1 green or unripe mango
Small handful of coriander leaves
Juice of 1 lemon
Sea salt and freshly ground black pepper

For the dressing

3 tbsp groundnut oil
2 shallots, finely chopped
3 green chillies, deseeded and finely chopped
1 tsp finely grated fresh root ginger
Pinch of fenugreek seeds
½ tsp black mustard seeds
½ tsp cumin seeds
125ml Greek or natural yoghurt
Pinch of fine sea salt

1 Start with the dressing. Heat the oil in a frying pan over medium heat. Sauté the shallots until soft. Add the chillies and ginger and fry for 2 minutes, stirring well. Push the shallots, chillies and ginger to one side and let the oil seep to the other side.

2 Sprinkle the fenugreek, mustard and cumin seeds on to the oil and fry gently until lightly toasted. Reduce the heat to its lowest setting, then stir in the yoghurt to warm through. Add the salt and cook for one more minute, making sure it does not boil. Leave to cool.

3 Meanwhile, prepare the salad ingredients. Core and finely shred the cabbages. Peel and cut the carrots into matchsticks or coarsely grate. Peel and thinly slice the mango. Put them in a large bowl with the coriander and toss in lemon juice. Add the dressing and mix well to coat. Check for seasoning and serve.

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