Cu­cum­ber and yo­ghurt dip


Mother & Baby (Australia) - - Tummy Time -


1 medium Le­banese (short) cu­cum­ber, peeled, cut in half length­ways, de­seeded 260g (1 cup) plain

full-fat yo­ghurt 1 gar­lic clove, crushed 1 tsp ground cumin large hand­ful of mint

leaves, finely chopped Celtic sea salt, to taste

1 Grate the cu­cum­ber using the large-holed side of a grater. Trans­fer to a sieve and squeeze the liq­uid out with your hands. Com­bine with the re­main­ing in­gre­di­ents in a medium bowl and stir well.

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