Pomegranate and mint raita
This pretty and refreshing raita is the perfect antidote to hot and fiery curries. You can also substitute the pomegranate seeds with half a cucumber that has been peeled, deseeded and grated.
- Place a frying pan over a medium heat; add the cumin seeds and roast carefully for a minute or until the cumin begins to smell very fragrant.
- Remove from the heat and allow to cool completely before grinding the seeds to a powder in a pestle and mortar.
- Roll the pomegranate on a hard surface, applying pressure with your hands to loosen the seeds.
- Cut the pomegranate in half and scrape the seeds out into a bowl. Try to avoid leaving on any of the bitter white pith.
- Whisk the yoghurt briefly in a small bowl then add most of the chopped mint and pomegranate seeds, and the roasted cumin.
- Season to taste with salt, black pepper and lemon juice and mix well.
- Scatter over the remaining chopped mint and pomegranate seeds to garnish.
- Serve immediately or chill for later consumption.