Spiced Potato Salad

Directions

1. 1
   Put the potatoes in a large pot filled with cold water and a large pinch of salt.
2. 2
   Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle.
3. 3
   Drain and set aside.
4. 4
   Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
5. 5
   Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste.
6. 6
   Add lemon juice and olive oil, season to taste.
7. 7
   Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
8. 8
   Season to taste and serve.