Cucumbers
Cucumber Raita
This summer dip goes really well with curries, rice dishes & cold platters and is a great way to use up any crunchy spring veg like spring onions or radishes which can all be added to the raita.
100gp peeled & chopped cucumber
300ml natural yoghurt
2 spring onions, finely chopped
2 cloves garlic, crushed
salt & black pepper2 pinches of cayenne pepper
1 pinch of cumin seeds
Slice the cucumber thinly, then cut the slices in half, put into a basin and sprinkle with salt. Leave it for an hour, by which time a lot of the liquid will have been drawn out of it. Dry the cucumber in some kitchen paper.Combine the cucumber, yoghurt, spring onion and garlic, mixing them thoroughly. Season with salt & pepper. Pour the mixture into a serving bowl, sprinkle with cayenne and cumin.
