Carrot salad

Salads, relishes and slaws are also common with Indian meals to provide not only a vegetable dish but also to add colour. I used mini heirloom carrots for this in a rainbow of colours that looked pretty and didn't need too much peeling. You can use regular orange carrots.

4 oz carrots, grated or sliced very thinly

1 shallot, thinly sliced

1/2 tbsp finely chopped ginger

1 tbsp finely chopped mint

1/2 tsp salt

1/2 tsp sugar

1 tbsp lemon juice

Mix all the ingredients together in a bowl, cover and chill for 2 hours before serving.