Carrot and cucumber raitaReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free yoghurt.
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)
Total fat 1g
–Saturated fat 1g
Dietary fibre 1g
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