Indian Spiced Carrot and Beetroot Salad from Plenty by Diana Henry

-Soak 2 TBS raisins in some boiling water.

-Peel and grate 1 carrot, 1 beet and ½ a watermelon radish.

-Put the grated vegetables in a medium sized bowl.

-Add 1 tsp ground cumin, a drop of chilli sauce, 2 TBS walnut or olive oil, 1 tsp red wine vinegar and a couple of squeezes of lemon juice. Toss well.

-Add 1 TBS blanched almonds, ½ TBS sesame seeds, 1 TBS pumpkin seeds and 2 TBS chopped cilantro or parsley.

-Drain the raisins and add them along with a pinch of sea salt.