Tomato and cucumber raita

Ingredienti

Serves four generously

200g Greek-style yoghurt

10g mint leaves, finely shredded

I tbsp lemon juice

2 tsp cumin seeds, toasted and finely crushed

I large (or 3-4 small Lebanese) cucumbers, quartered lengthways, watery seeds scooped out with a teaspoon and flesh cut into Icm dice (300g)

½ onion, finely chopped (75g)

200g cherry tomatoes, quartered salt

GREEN CHILLI PASTE

2 small preserved lemons, pips discarded, skin and flesh roughly chopped (50g)

2 green chillies, deseeded and chopped

2 garlic cloves, crushed

2½ tbsp olive oil

Istruzioni

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.

1. 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.

2. Put the yoghurt into a bowl and whisk with the mint, lemon juice, 1½ teaspoons of cumin seeds and ⅓ teaspoon of salt. Add the cucumbers, onion and tomatoes and stir gently. Transfer to a shallow bowl and top with chilli paste. Swirl lightly, sprinkle with ½ teaspoon of cumin seeds, and serve.