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.
Ingredients
½ cucumber
1 small onion
5 mint leaves
1 small lemon (juice only)
200g low-fat natural yoghurt
Equipment
Sharp knife
Chopping board
Grater (optional)
Scissors
Kitchen paper
Cup or mug
Bowl
Juice squeezer
Measuring spoons
Spoon
Instructions
1. Wash the cucumber and chop as finely as possible.
2. Peel and chop the onion as finely as possible.
3. Wash the mint leaves and chop them finely using the scissors.
4. Squeeze the juice from the lemon.
5. Scoop the natural yoghurt into the bowl, mix in 1 x 15ml spoon of lemon juice, chopped cucumber, onion and mint. Stir well
Top Tips
- 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
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 of chopped chilli (you can buy fresh ones or ready chopped in tubes or jars).
Prepare now, eat later
- This dish can be stored in the fridge for up to 2 days but cannot be frozen.
