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This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food. This will serve two as a vegetarian main course or can be a side dish with anything off the grill.

Servings: 4

Ready time: 35 minutes

Ingredients

1 pound (500 grams) Yukon Gold potatoes, peeled

12 stalks fresh asparagus

Pinch turmeric

2 tablespoons vegetable oil

1 medium onion, thinly sliced

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon garam masala

3 tablespoons coriander leaves

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper

Method

Cut potatoes into 1-inch cubes. Remove tough ends from asparagus and cut stalks into 3-inch pieces.

Add potatoes to a pot of cold salted water with turmeric and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until just barely tender. Strain and spread out to cool.

Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked. Drain and rinse until cold.

Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté for 2 to 3 minutes or until transparent. Add mustard, cumin seeds and garam masala and cook for 1 minute or until fragrant. Fold in potatoes and asparagus and toss to coat vegetables. Cook for 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper.

Serves 4

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