- 60g fresh grated coconut
- 1 tbsp. black mustard seeds
- Oil spray
- 1 small green chilli
- 1 small bunch coriander and mint
- Zest and juice of one small lime
- 1 fresh tomato, skinned
- Salt and pepper
Heat oil spray in a pan and add the mustard seeds. Cook until they start to pop, around 60 seconds, then remove from the pan and pour into a bowl.
Slice the chilli in half and scoop out the seeds with the back of your knife, then finely chop the flesh. Dice the tomato and finely chop the coriander and mint.
Mix the coconut with the mustard seeds, green chilli, coriander, mint, lime zest, lime juice, tomato and salt and pepper. Put into a bowl and then cover and put into the fridge until you're ready to use it.