Curried Daikon Salad

No, it is not black caviar you are seeing. It's roasted black mustard seeds. Working from home today (a luxury I sometimes allow myself), I alloted myself a small lunch break. Not appreciating this distraction caused by hunger, I rummaged through the fridge, uninspired and impatient to get back to work. There was daikon, sour cream and some dill. Good enough, thought I. But, as I was slicing daikon for the bland salad I had in mind, my eye fell on a curry packet in my spice cabinet. A chain reaction ensued, producing this light, tasty salad,  reminding one of a steamy summer afternoon somewhere in Malaysia.
The thought of using mustard seeds comes from my half-Indian cousin. She once cooked for me a traditional Indian yoghurt-based salad with mustard seeds, which went very well with her amazing curry. Thanks, Urmili, for the inspiration!

What you need (serves 1):
1.5 cups sliced daikon
1/2 cup sliced cucumbers
1- 2 red rocotillo chiles, sliced (tiny red peppers with just a touch of spiciness)
1 Tbsp chopped dill
2 Tbsp sour cream
1 tsp curry, any mix will do
1 tsp fried black mustard seeds


How to do it:
I think you know yourself. I would just recommend mixing curry and salt into the sour cream before dressing the salad. The mustard seeds are an absolute necessity for this salad to have character, and they need to be roasted. If you can only buy raw mustard seeds, you can roast them with or without oil yourself. Enjoy!