Coriander & mint raita

SERVES 6-8 PREP 5 mins COOK 2 mins EASY V 1 tsp each cumin seeds and mustard seeds

1 small pack each mint and coriander

1 green chilli, ¾ roughly chopped, the remainder sliced, to serve 200g Greek yogurt

1 lime, juiced

Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

GOOD TO KNOW gluten free

PER SERVING (6) 51 kcals • fat 4g • saturates 2g • carbs 2g • sugars 1g • fibre 0g • protein 3g • salt 0.1g