(Serves 8)

1 tbsp desiccated coconut, lightly toasted
2 or 3 garlic cloves, peeled and chopped
1/2 tsp Gozo sea salt
1 or 2 green chillies, seeded and chopped
Handful of fresh mint leaves, chopped
1/2 tsp sugar
Juice and grated zest of a lime or lemon
4 shallots, peeled and finely chopped
4 carrots, peeled and grated

Put all but the last two ingredients in a mortar or food processor, and grind or process to a paste.

Put the shallots and carrots in a bowl, and mix in the pounded ingredients. Leave to stand for 10 minutes or so before serving to let the flavours develop.

The sambol can be made the day before required, covered and refrigerated.

Rice, dhal, some nan bread and some chutney and pickles make this into a feast.