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Cucumber raita

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HERE'S HOW WE MAKE IT

First we peel, seed and grate cucumber - and give it a good squeeze to get rid of excess water. We then fold it through natural yogurt with a bit of grated garlic, salt and loads of chopped fresh mint. We used to add lemon juice but we find the yoghurt we use is quite tangy enough - feel free to add a squeeze if you'd like.

INGREDIENTS

Cucumber, yoghurt, garlic, salt, mint. 

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100G (RAW)PER 200 ML SERVE
ENERGY162.2kj470.7kj
PROTEIN4.2g12.1g
FAT TOTAL0.2g0.7g
- SATURATED0.1g0.3g
CARBS3.9g11.4g
- SUGARS3.8g11.2g
SODIUM253.1mg734.6mg

SIZES

Small:
Serves two adults as an accompaniment.

GOES WITH

Tandoori salmon, spiced chicken or lamb, turmeric pilaf rice, or with any Indian curry.

PREP, COOK AND SERVE

Not suitable for freezing. Stir before use and serve chilled.

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