About this recipe:I like to serve this cool, refreshing raita with my Lamb Tagine, which you can find on this site. Make the salad early in the day and keep in the refrigerator to let the flavours blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavour is just not the same.
2 cucumbers - peeled, seeded and thinly sliced
1 (500g) tub Greek yoghurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon caster sugar
1/4 teaspoon salt
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Method Prep:15min › Ready in:15min
Stir together the cucumber, yogurt, lemon juice, mint, sugar and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
For an even creamier raita, strain the yoghurt in a coffee filter or kitchen roll placed in a colander or sieve suspended over a bowl to catch the liquid.