A lovely cooling side that can accompany curries, chilies or my Mexican Mole recipe. Also good as a dip for parties.
The Mindful Cook Raita. GF, VPrint This
- 250g Greek yoghurt
- 100g Cubed cucumber
- A Good handful of coriander chopped
- Generous handful of chopped fresh mint
- Juice of half a lime
- 1 Clove of Garlic crushed
First slice or cube up the cucumber, put into a basin and sprinkle with Himalayan salt.
Leave it for an hour, by which time a lot of the liquid will have been drawn out of it. Drain off the liquid and dry the cucumber in some kitchen paper. Now combine the cucumber, yoghurt, chopped fresh herbs and garlic, mixing them thoroughly. Season with salt and freshly milled pepper.
Pour the mixture into a serving bowl and decorate with chopped coriander and mint.