Carrot Salad with Fried Pork

For the salad dressing, combine the cumin, lemon, garlic ginger and oil—with salt and pepper to taste—in a jar with a tight-fitting lid. Shake vigorously. Set aside.

Heat a large frying pan over medium heat and fry the ground pork until all the fat is rendered, draining off any extra liquid as necessary. Cook until the pork is deeply browned and crispy. Add the garam masala, smoked paprika and a generous pinch of salt, and cook for about a minute more. Turn off the heat and set aside.

Shave the carrots into long strips using a vegetable peeler. Using a mandoline or a very sharp knife, slice the radishes and apple thinly. Combine the carrots, radishes and apple in a large mixing bowl, and add the basil and mint. Pour the dressing over the salad and use your hands to gently toss everything together.

Using the fried pork as a bed for your salad, place a good handful of the salad over top. Top with sesame seeds and serve with warmed naan bread.