Name: Oyster, Cucumber and Yoghurt Salad
Yield: Serves 4
Cuisine: Indian
Ingredients: 250 g buffalo yoghurt, hung in muslin overnight to thicken; 1 teaspoon minced red shallot; ½ teaspoon minced ginger; 2 green onions, finely sliced; 40 ml fresh lime juice, strained; ½ teaspoon freshly ground white pepper; 2 tablespoons finely diced cucumber; 1 teaspoon nigella seeds; 12 Pacific oysters, freshly shucked; 1 punnet mustard cress, snipped; 20 ml Cucumber Juice; 2 teaspoons sea salt; 1 tablespoon chopped dill; 1 cucumber, peeled and shaved into fine ribbons

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The oysters give this refined take on the traditional Indian raita an added dimension of texture as well as the fresh flavour of the sea, and the richer yoghurt made with buffalo milk adds an ethereal quality. Light and smooth, this salad is perfect for summer as a new way of serving oysters – or raita, for that matter.

Ingredients

250 g buffalo yoghurt, hung in muslin overnight to thicken
1 tablespoon chopped dill
½

Method

Place the yoghurt, dill, ginger, shallot, salt, pepper and half the lime juice in a bowl and mix until combined. Stir in the nigella seeds and half the diced cucumber.

Mix the oysters and their juices with the green onion, mustard cress and remaining cucumber dice and lime juice in a bowl.

Arrange the cucumber ribbons in each bowl and spoon some of the yoghurt mix on top. Sit th