Pink peppercorn raita

Four metal bowls with ornate handles are filled with creamy raita, garnished with chopped fresh herbs and red spices. Spoons rest in each bowl, and the bowls are arranged closely together on a light surface.
Asian inspired recipesCondiment
Vegetarian

250g Greek Yoghurt

½ tsp cumin speeds, dry roasted

1 tsp pink peppercorn, lightly crushed

2 tbsp fresh coriander, finely chopped

2 tbsp fresh mint, finely chopped

a squeeze of lemon

2 pinches of sea salt

In a bowl, whisk the yoghurt. Add all other ingredients saving a few herbs and peppercorns to garnish the top

Prep Time 5 minutes
Course Side
Cuisine Indian
Servings 4 people
Calories 40 kcal

Ingredients

  • 250 g Greek yoghurt (Works just as well with 0% fat Greek yoghurt)
  • 1/2 tsp cumin seeds dry roasted
  • 1 tsp pink peppercorns lightly crushed
  • 2 tbsp fresh coriander finely chopped
  • 2 tbsp fresh mint finely chopped
  • squeeze of lemon
  • 2 pinches of sea salt

Instructions
 

  • In a bowl, whisk the yoghurt. Add all other ingredients saving a few herbs and peppercorns to garnish the top

Nutrition

Calories: 40kcalCarbohydrates: 3gProtein: 7gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 24mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 127IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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