Raita (yoghurt dip)
Method
1. Chop the cucumber into fine dice and sprinkle with salt to draw out any excess water.
2. Chop the mint and coriander finely. Wash the cucumber and dry by spinning in a tea towel.
3. Stir the cucumber, mint and coriander into the yoghurt with a pinch of
salt.
4. Squeeze the juice of half a lemon over the top and stir in to loosen the yoghurt a little.
Ingredients
400ml Trewithen Plain Yoghurt (one large pot)
1/2 Cucumber
Large Handful Fresh Mint
Large Handful Coriander
1/2 Lemon
Pinch Salt
