Recipe by ©Ray McVinnie and Associates Ltd
Makes 1 1/2 Cups
1tbsp vegetable oil
1tsp yellow mustard seeds
250ml De Winkel plain unsweetened yoghurt
1 cucumber, peeled, split lengthways, seeded, grated, squeezed dry
3 tablespoons chopped mint leaves
salt to taste
1. Heat a small frying pan over medium heat and add the vegetable oil. Once the oil is hot, add the mustard seeds and fry in the oil until they pop. Drain the seeds from the oil.
2. Put all remaining ingredients into a bowl, mix well, taste
and season with salt.
- Make sure the yoghurt is unsweetened.
- Add dry toasted cumin seeds instead of mustard seeds.