I can never seem to get enough of coriander, or dhania as we call it in Durban. I’m often surprised when some people list it as one of the herbs they find offensive on a plate, but to me, it’s mellow but distinct flavour with vague citrus overtones, can really enhance the flavours of meat, fish and salads. And today’s lunch: basmati rice and coriander salad with cherry tomatoes, spring onions, red pepper, tuna and slivers of green chilli. Lemon juice and spices optional. I think it’s delicious on its own. Healthy too. And it was a great way to use up the left over rice from last night’s Thai curry.