This salad is fresh, spicy and deliciously crisp. Make a large bowl and keep it in the fridge for a quick summer meal or a side dish for a braai.
1. Chermoula Toast the cumin and coriander seeds in a dry pan until fragrant. Remove and set aside to cool.
2. Finely grind the seeds using a pestle and mortar. Transfer with the rest of the ingredients to the bowl of a food processor. Pulse until smooth and well combined.