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Cucumber Yogurt Raita

1 unpeeled cucumber, seeded and grated
2 scallions, finely chopped
1 garlic clove, crushed
1/2 tbsp grated fresh ginger root
2 tbsp finely chopped fresh mint
1 tbsp fresh lemon juice
12/3 cups (375ml) greek-style whole milk yogurt or sour cream
salt, black pepper
1 tsp cumin seeds, toasted

Combine cucumber, scallions, garlic, ginger, mint, lemon juice and yogurt or sour cream. Add salt and pepper to taste. Cover andrefrigerate for 30 minutes at room temperature to allow flavours to blend. Sprinkle over cumin seeds. Serve chilled.

Think ahead
Make raita up to 1 day in advance. Cover and refrigerate. Stir before serving.

Makes 2 cups - 250ml.

Many thanks to The Spice Shop for letting us use this recipe.