Indian Spiced Greens
Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric.
Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
Cover the pan and cook for 4-5 mins until the greens have wilted.
Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together.
Pile into a serving dish and scatter with the rest of the coconut and coriander.