A salad greater than the sum of its parts that will dominate the dinner table delightfully. Works well with rice and sambhar, and with beetroot shami kebabs too.

NOTE: As tamarind paste varies from brand to brand, add it gradually until it tastes good to you.

Serves 4 as a side

40g desiccated or fresh grated coconut

2 tablespoons rapeseed oil

½ teaspoon black mustard seeds

4 banana shallots, sliced

150g unsalted cashews

700g green beans, topped and tailed

1½ teaspoons tamarind paste

1 cayenne or slim red chilli

¾ teaspoon salt

Put a large pan of water on to boil.

Next, put a frying pan over a low to medium heat and, when hot, add the coconut. Stir-fry for a couple of minutes until toasted and golden, keeping a (very) watchful eye on it so that it doesn't burn, then tip on to a plate and leave to one side.

Put the oil into the same pan over a medium heat and, when hot, add the mustard seeds. When the seeds pop, add the shallots and fry for around 8 minutes, until they are soft and browning. Add the cashews, fry until golden, then take off the heat.

Meanwhile, put the beans into the pan of boiling water and cook for 4 minutes, or until tender (not too chewy but still nice and crisp to bite into), then drain and leave to dry.

Put the shallots and cashews back over a high heat and add the beans, tamarind, chilli and salt. Once everything is sizzling, toss through most of the coconut. Check for seasoning, then take off the heat and serve immediately, scattering the rest of the coconut over the top.