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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
1 small cucumber |
1 teaspoon cumin seed |
1/2 cup plain yogurt |
1/4 teaspoon salt |
1/4 teaspoon paprika |
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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