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Raita is a yoghurt base sauce, a staple of the Indian kitchen, served usually with spicy dishes. Our cucumber raita recipe uses poppy seed oil and matching green herbs to render it unique.
Chop the parsley and the mint finely.
Cut the cucumber in half and then again in half, and scrape out its seeds. Sprinkle it with one pinch of salt, and let it rest for 10 minutes. Squeeze its juice.
Mix the Greek yoghurt together with the green herbs, another pinch of salt, the poppy seed oil and the apricot vinegar.
Mix the grated cucumber and the herb yoghurt. Let it rest refrigerated for a few hours before serving.