A Taste of Julie Jordan

Cucumber Raita

This cooling yoghurt salad is a great place to play with herbs from your garden. Peel the cucumbers if the skin is tough. If skin is tender, leave it on.

Yield: Serves 6

  • 1 teaspoon cumin seeds
  • 2 cucumbers or 1 cucumber and 1 tomato, finely chopped
  • Wedge of a sweet white onion, thinly sliced in crescents
  • 2 cups plain yoghurt, Greek-style or regular
  • 2 teaspoons finely chopped fresh mint of choice
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  1. Toast the cumin seeds lightly in a dry frying pan.
  2. Mix together all ingredients.
  3. Taste and adjust seasonings.
  4. Refrigerate till serving. Plan to eat it up fresh because it doesn’t keep.

Variations: Try using different mints, fresh cilantro, or a bit of fresh dill

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