Cucumber Raita

This cucumber and mint raita, inspired by Indian cuisine, is my unique take on the traditional dish. With just enough yogurt to coat the cucumbers, it offers a perfect sour taste, making it an ideal accompaniment for any meal. If you're used to raita swimming in yogurt, give this modern version a try!"

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Ingredients:

• 1 CUCUMBER

• 1/4 CUP OF JULIENNED ONIONS

• A FEW MINT LEAVES

• 2 RED CHILLIES

• 2 TABLESPOONS OF YOGURT

• 1 TBSP OF LIME JUICE

• SALT AND PEPPER TO TASTE

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Directions:

1. Ribbon the cucumber:

   Use a vegetable peeler to shave the cucumber lengthwise into wide, thin ribbons resembling pappardelle pasta. This adds a unique texture and elegant look to your raita.

   
   

2. Slice the onion:

   Julienne the onion into thin strips to add a subtle crunch and sharpness.

   
   

3. Dice the flavor-makers:

   Finely chop the mint leaves and red chillies. Adjust the chillies to suit your heat preference.

   
   

4. Mix it all up:

   In a bowl, combine the cucumber ribbons, julienned onions, mint, and chillies. Gently fold in the yogurt until everything is coated.

   
   

5. Season & finish the cucumber raita:

   Add the lime juice, salt, and a good crack of black pepper.

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