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Cucumber, Yoghurt and Mint Raita
1 medium cucumber or ½ telegraph cucumber 1 cup natural yoghurt small bunch mint (about 40 leaves), chopped salt and pepper, to taste To garnish: a sprig of mint
© Annabel Langbein Media
Peel and de-seed cucumber, then cut into small cubes. Place in a bowl with yoghurt and chopped mint. Stir together then season to taste with salt and pepper. Refrigerate if not using at once. Garnish with mint to serve. Best served the day it is made.
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