Carrot and cucumber raita

Author: Simon and Alison Holst - TV Personalities, Authors

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Serves: 4

Time to make: 5 mins

Ingredients

More weights & measures

1 medium carrot, finely diced
10cm telegraph cucumber, finely diced
¼ cup plain, unsweetened low-fat yoghurt
1 tablespoon chopped fresh mint
salt, to taste

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Instructions

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1 Place carrot and cucumber in a small bowl. Add yoghurt, mint and salt. Stir to combine. Leave to stand for 2-3 minutes before serving.

Variations

Make it gluten free: Use gluten-free yoghurt.

HFG tip

This raita makes an interesting salad on its own, or serve it as an accompaniment to our Creamy chicken and spinach curry.

Nutrition Info (per serve)

Calories 24 cal

Kilojoules 100 kJ

Protein 1 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 60 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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