Festival Recipe
Minty Raita
Recipe by SINÉAD MOCLAIR
Ingredients
- 250 g good quality Greek yoghurt
- small bunch mint leaves, picked and finely chopped
- ½ cucumber
- 1 teaspoon mustard seeds
- 2 teaspoon sunflower oil
- salt
Method
Grate the cucumber on the coarse side of a box grater. Squeeze out excess water. Put the yoghurt and grated cucumber in a bowl. Place a small frying pan over a medium heat and add the oil. When the pan is hot, add the mustard seeds. When they start to sizzle and pop get them off the heat and add them to the yoghurt. Add the chopped mint and a pinch of salt and stir. Taste and adjust the seasoning if necessary.
