Cucumber raita

Key info:
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This recipe is as cool as a cucumber! It would usually be served with spicy Indian food but works just as well with veggie dippers, pitta breads or salads. 

Cucumber Raita

Equipment

  • Chopping board

  • Bowl

  • Spoon

  • Measuring spoons

Method

  • Step 1

    Wash the cucumber and chop as finely as possible.

  • Step 2

    Peel and chop the onion as finely as possible. 

  • Step 3

    Wash the mint leaves and chop them finely using the scissors.

  • Step 4

    Squeeze the juice from the lemon. 

  • Step 5

    Scoop the natural yoghurt into the bowl, mix in the lemon juice, chopped cucumber, onion and mint. Stir well.

Ingredients

Makes:
Serves 8
1/2
cucumber
1/2
medium onion
125g
low-fat natural yoghurt
1 x 15ml spoon
lemon juice
5
mint leaves

Top tip(s)

You can peel the cucumber and remove the seeds if you like but it tastes just as good with them left in - and it’s quicker!

Goes well with Falafel Pittas.

Something to try next time

  • Add 1 x 5ml spoon of ground cumin for a spicy taste.

  • If you like hot food, add 1 x 5ml spoon chopped chilli (you can buy fresh ones or ready chopped in tubes or jars). 

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