“I just love the roasted cumin seeds in this. I use a thick Greek-style yoghurt, but you could drain your yoghurt overnight for a thicker finish.”
READY IN:
10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel cucumber and cut lengthways in half. Slice each half finely.
  2. Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
  3. Beat the yoghurt until smooth, then stir in the cumin and salt.
  4. Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.

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