Cucumber Raita

1. 1

   Peel cucumber with a potato peeler to just remove the green skin.

2. 2

   Split the cucumbers and scoop out the seeds and discard.

3. 3

   Chop the cucumber into a 1/4 inch dice and place in a strainer over a bowl.

4. 4

   Mix through the salt - leave to drain for 1/2 an hour or so.

5. 5

   Lightly rinse the cucumber to remove access salt and drain for a few minutes (the drier the better).

6. 6

   Heat a dry skillet on the stove top over medium heat.

7. 7

   Add the cumin seeds and shake around for a minute or so until deliciously fragrant.

8. 8

   Pour seeds into a mortar and pestle and bruise.

9. 9

   In a bowl stir the yoghurt until smooth.

10. 10

    Add the cucumber, herbs, sliced onion and 1/2 the lemon juice and 1/2 the bruised cumin seeds and a grind of black pepper.

11. 11

    Stir and set aside for a few minutes to let the flavours develop.

12. 12

    Taste and adjust seasoning and lemon juice to your liking.

13. 13

    Sprinkle remaining cumin seeds on top.

14. 14

    Serve with flat breads or barbequed lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.