Gujarti Style Roasted Potato Salad

Preheat oven to 375F.

Spray a baking dish with oil and spread potatoes in a single layer. Spray potatoes with oil and sprinkle with paprika Bake until pale gold and just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots and parsley. Preheat a pan over moderately high heat.

Add mustard seeds, cover and cook until they begin to splutter.

Add cumin seeds and cook gently for a few seconds. Remove pan from heat and add olive oil, stock and juice, whisk to mix. Pour over vegetables, season and toss to mix Garnish with pistachios.