Name: Tomato and cucumber raita
Yield: Serves four generously
Ingredients: 1 tsp cumin seeds, toasted and finely crushed; 200 g Greek-style yoghurt; 1 large (or 3–4 small Lebanese) cucumbers, quartered lengthways, watery seeds scooped out with a teaspoon and flesh cut into 1cm dice (300g); 1 tbsp lemon juice; 2½ tbsp olive oil; 2 garlic cloves, crushed; 2 green chillies, deseeded and chopped; 2 small preserved lemons, pips discarded, skin and flesh roughly chopped (50 g); salt; 200 g cherry tomatoes, quartered; ½ onion, finely chopped (75 g); 10 g mint leaves, finely shredded

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

The chilli paste will keep for 3 days in a sealed container stored in the fridge. Once assembled the dish will keep in the fridge for up to 2 days.

Ingredients

200 g Greek-style yoghurt
10 g mint leaves, finely shredded
1

Method

Place all the ingredients for the chilli paste in the small bowl of a food processor, with ¼ teaspoon of salt. Blitz to form a rough paste, and set aside.
Put the yoghurt into a bowl and whisk with the mint, lemon juice, 1½ <

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Ingredients

Method

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