Mustard Seed Green Bean Salad

Coat the sweet potatoes all over in one tablespoon of olive oil and season well with salt and pepper. Put them in the oven for 25 minutes or until they are cooked through and a little crispy around the edges.

Peeling ginger is easy. Simply use the edge of a spoon to scrape off the skin. No waste and no fuss! Now dice up the peeled ginger nice and finely.

To make a dip for your potatoes simply mix the crème fraîche with a few grates of lemon zest (save some lemon zest for the greens), 2 tsp of lemon juice and a tsp of the fresh ginger. Test the dip for seasoning and add a little more salt, pepper and lemon if you need to.

Blanch (i.e quickly boil) the green beans, peas and sugar snap peas for 2 minutes, then drain the whole pan. Immediately refill the pan with cold water and and put the vegetables back in to stop the cooking process. After a few minutes drain them and pat them dry.

Cook the crushed coriander seeds and the mustard seeds in two tsp of oil, in a small pan on medium heat. When the seeds start to pop take the pan off the heat and pour the oil over the beans.

Next, add in the finely diced red onion, nigella seeds, chilli, garlic and a bit of lemon zest (not the bitter white part though). Mix gently, but thoroughly and then season with as much salt and pepper as necessary.