Spicy Potato Salad
Using a potato peeler make long ribbons out of the carrots. Cook the new potatoes in boling, salted water for 15-20 minutes until tender but still firm. Drain.
Heat the oil in a large pan, add the Cumin and Mustard Seed and cover. Shake the pan and cook until they start to ’pop’. Add the carrot ribbons and stir fry for 1-2 minutes, then add the orange juice, vinegar, salt, Pepper and potatoes. Heat through and serve.
Also delicious served cold.