Cucumber and mint raita
Ingredients
1 large peeled Continental cucumber, halved, seeded, coarsely chopped
500ml plain whole-milk yoghurt
¼ cup (packed) chopped fresh mint
1 tsp ground cumin
¼ tsp plus pinch of cayenne pepper
Method
Dry cucumber using a paper towel. Whisk yoghurt, mint, cumin, and cayenne pepper in medium bowl to blend. Add cucumber and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. Sprinkle raita with an additional pinch of cayenne pepper immediately before serving. This can be prepared up to 1 day ahead.
Serves 8
*Wusthof Le Cordon Bleu 12cm Utility Knife. RRP $119.00
