Description
This delicious Cucumber Raita Salad Plate turns all the flavours of a classic Indian raita into a delicious side salad perfect for serving either alongside or before your next Indian-inspired meal – don’t forget to serve it with poppadom or warm naan for dipping and scooping!
Ingredients
Scale
- 1/2 small red onion
- 200g (7 oz) full fat Greek yogurt
- 1 small English cucumber
- 1/2 mild green chilli
- small handful fresh mint leaves
- 1 tbsp light oil
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1/4 tsp ground turmeric
- 1/4 tsp chaat masala
- juice of 1/2 lime
- sea salt
Instructions
- Start by peeling and thinly slicing the red onion into half moons. Set aside to soak in a small bowl of cold water – this will remove the ‘bite’ from the raw onions!
- Next, spread the Greek yogurt across a serving plate with the back of a spoon. Quarter the cucumber lengthways then cut into pieces, scattering these over the yogurt. Follow with the chilli, deseeded and finely chopped, the onion slices, drained and patted dry, and the mint leaves, roughly chopped.
- Make the tarka by combining the oil and whole spices in a small frying pan. Set over a high heat and cook until sizzling. Remove from the heat and stir in the turmeric and the chaat masala.
- Squeeze the lime juice over the salad and seasoning with salt before drizzling over the tarka.
Notes
I use light olive oil for all my cooking, but good quality vegetable or sunflower oil will be good here too.