Cucumber Raita

Directions

Peel cucumber with a potato peeler to just remove the green skin.

Split the cucumbers and scoop out the seeds and discard.

Chop the cucumber into a ¼ inch dice and place in a strainer over a bowl. Mix through the salt - leave to drain for ½ an hour or so.

Lightly rinse the cucumber to remove access salt and drain for a few minutes (the drier the better).

Heat a dry skillet on the stove top over medium heat.

Add the cumin seeds and shake around for a minute or so until deliciously fragrant.

Pour seeds into a mortar and pestle and bruise.

In a bowl stir the yoghurt until smooth.

Add the cucumber, herbs, sliced onion and ½ the lemon juice and ½ the bruised cumin seeds and a grind of black pepper.

Stir and set aside for a few minutes to let the flavours develop.

Taste and adjust seasoning and lemon juice to your liking.

Sprinkle remaining cumin seeds on top.

Serve with flat breads or barbecued lamb.