Separate the leaves from the baby gem lettuces, wash in cold water and then spin in a salad spinner.
Peel and de-seed the cucumber. Cut into long thin strips.
Peel and then top and tail the carrots. Use the peeler to create ribbons of carrots.
Finely dice the chilli.
Top and tail the radishes and then cut into quarters.
Finely slice the spring onions.
Remove the stalks from the tomatoes and cut in half. Peel the garlic clove and crush to a puree with a pinch of salt. Place the tomatoes and garlic in a bowl and season generously with Maldon sea salt.
Leave for about 15 minutes to allow the salt to extract the juices from the tomatoes.
Mix the carrots, cucumber, lettuce leaves, radishes, chilli and spring onion into the bowl with the tomatoes. Toss the salad to ensure the juices from the tomatoes are evenly distributed.
Pick the mint and coriander leaves, carefully chop and then mix through the salad.
Toast the whole spices in a dry frying pan to release their fragrance. Crush in a pestle and mortar and then stir through the yogurt. Add a squeeze of lemon and some salt.
Toast the peanuts in the same pan as the spices and once golden brown, stir in the curry powder and a pinch of salt. roughly chop the peanuts once cool.
Dress the salad with the yogurt, taste and adjust the seasoning if needed and finish the dish with a sprinkle of the spiced nuts.
«Turn this dish into a main course by adding some cooked lentils and some chicken marinaded in Indian spices.»