Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  cucumbers, mint, lemon, garlic

• metric measuring spoons & cups
• chopping boards & non-slip mats
• medium knives
• small non-stick frying pan
• 1 medium bowl
• juicer
• serving

• 1 medium cucumber
• 1 tsp ghee
• ¼ tsp cumin seeds
• ¼ tsp black mustard seeds
• ¼ tsp ground cumin
• 1 cup yoghurt
• 2 tbsp chopped mint leaves
• 1 tbsp lemon juice
• 1 garlic clove
• pinch cayenne

• Set out your ingredients.

• Peel the cucumber, halve lengthways, discard seeds.  chop cucumber coarsely.
• Heat ghee in a small frying pan and cook seeds, stirring until they pop.  Cool.
• Chop mint leaves
• Juice the lemon.
• Combine spices with cucumber, yoghurt, mint, lemon and garlic.  Place in bowls and leave in the fridge until ready to serve.