Toast the spices in a dry frying pan over medium-high heat until smelling good (a few minutes)

Bash roughly in a pestle and mortar. It doesn't need to be super fine.

Add the spices to a medium bowl with the yoghurt, lemon juice and a good pinch of salt and pepper. Mix well.

Add the vegetables, mixing well so it's all evenly dressed.

We ate this with Indian parathas and delicious Lebanese chickpeas.