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Home » Recipes » No gluten containing ingredients » Cucumber Raita

Cucumber Raita

Servings: 8

Nutritional guide

Milk *

* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.

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Cucumber Raita

This recipe is as cool as a cucumber! It would usually be served with spicy Indian food but works just as well with veggie dippers, pitta breads or salads.

Ingredients

½ cucumber
1 small onion
5 mint leaves
1 small lemon (juice only)
200g low-fat natural yoghurt

Equipment

Sharp knife
Chopping board
Scissors
Bowl
Juice squeezer
Spoon
Measuring spoons

Instructions

Wash the cucumber and chop as finely as possible.
Peel and chop the onion as finely as possible.
Wash the mint leaves and chop them finely using the scissors.
Squeeze the juice from the lemon.
Scoop the natural yoghurt into the bowl, mix in 1 x 15ml spoon of lemon juice, chopped cucumber, onion and mint. Stir well.

Skills used include:
Weighing, measuring, chopping, squeezing and mixing/combining.

Top Tips

You can peel the cucumber and remove the seeds if you like but it tastes just as good with them left in – and it’s quicker!

Something to try next time

Add 1 x 5ml spoon of ground cumin for a spicy taste.
If you like hot food, add 1 x 5ml spoon of chopped chilli (you can buy fresh ones or ready chopped in tubes or jars).

Take me back to:

Let's Cook Summer 2016

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