Cucumber and Mint Raita Dip


Ingredients

½ cucumber
250g/9oz natural yoghurt
large bunch mint, finely chopped

Method

Peel the cucumber and halve lengthways. Scoop out the seeds with a teaspoon and then grate.  Place the grated cucumber into a clean tea towel and squeeze out any excess water before placing in a bowl.
Add the yoghurt, mint and a good pinch of seasoning. Mix well to combine.
Serve with Cumin and Nigella Crispbread Bites.