West Coast fatoush with roti

Place the cumin seeds in a pan and dry-fry until they just begin to smoke. Remove the seeds from the pan, crush in a pestle and mortar and set aside.

Trim the meat and fat from the lamb riblets, cut into thin strips and season.

Heat a little oil in the cumin pan and fry the lamb strips, cooking slowly to render out the fat, tipping out the liquid until the meat is crisp. Drain on paper towel and keep warm

In a separate pan, fry the roti one at a time in a little hot oil until crisp on both sides. Set aside and keep warm.

Place the fennel, radishes, olives and mint leaves in a salad bowl.

Mix half the crushed cumin seeds and half the olive oil with the lemon juice and sugar. Season to taste and

toss through the salad.

Mix the yoghurt with the remaining cumin and season.

Heat the remaining oil in the pan used for the roti. Fry the curry leaves for a second, then pan-fry the fish

fillets quickly on both sides and season.

To serve, place a roti on each plate. Top with some salad, fish fillets and curry leaves. Add the lamb strips and cumin yoghurt and serve garnished with tendrils of fennel.