Difficulty: Easy
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: cucumbers, mint, lemon, garlic
Equipment
- metric measuring spoons & cups
- chopping boards & non-slip mats
- medium knives
- small non-stick frying pan
- 1 medium bowl
- juicer
- serving
Ingredients
- 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
What to do
- 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.
