Cucumber and Green Herb Raita
This cool, tasty sauce or accompaniment is wonderful along side Middle Easter or Indian dishes. The mint also lends a certain hint of Greek-ness to it, and screams to be eaten with lamb (or if you have IBS and cannot eat red meat, an oregano crusted chicken breast) and is very helpful to the digestive system. It is wonderful scoped up with a pita or naan bread, and can be used in sandwiches as well.
Cucumber and Green Herb Raita
250 g crème fraîche
1 small cucumber, peeled (if required), deseeded and finely diced
1 tbsp fresh coriander, chopped (or 1 tsp dried)
1 ½ tbsp of fresh mint, chopped (or 1 ½ tsp dried)
Freshly cracked black pepper to taste (optional)
Simply add the diced cucumber to the crème fraîche in a mixing bowl and stir them together by hand. Add in the herbs and black pepper (if using), season to taste (you can add salt if you like) and serve at once or store covered in the fridge for up to two days.
Makes about 1 ½ cups (depending on the size of the cucumber that you used this can vary a little).