There are over 3000 miles between Greece and India, but it seems the combination of yoghurt, cucumber and herbs either evolved independently in both places because it’s amazing, or travelled between them. Who knows? What I do know is that it’s delicious enough that you might be tempted to eat it all on its own.
- Half a cucumber
- 300g Greek-style plain yoghurt
- 1 small clove garlic, minced
- Pinch of salt
- Chopped mint (or dill for tzatziki/coriander for raita)
- Squeeze of lemon
- Slice the cucumber lengthways and remove the seedy core. Eat it because it’s nice!
- Grate the cucumber and squeeze out as much liquid as possible
- Mix the well-squeezed cucumber with the yoghurt, garlic, salt, lemon and herbs
If you fancy a different raita, I highly recommend the incredible smashed pineapple and turmeric raita from Meera Sodha’s Fresh India.
Sophie cooks 
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