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Minted Mustard Seed and Cucumber Raita

This recipe showcases Brown Mustard Seeds.


½ cucumber, washed, de-seeded and coarsely grated
½ tsp. fine sea salt
1 tbsp. black/brown mustard seeds
300ml natural yoghurt
2 tbsp. finely chopped fresh mint
sea salt and freshly ground
white pepper



Mix the grated cucumber with the salt, which will suck excess water out of the cucumber flesh.

Transfer to a sieve over a bowl to catch the bright green drips and refrigerate for at least 2 hours. After this time, rinse the salt off the cucumber and press the excess juices through the sieve with the back of a spoon.

Heat a dry frying pan or skillet. Add the mustard seeds and toast, shaking, with the lid on to prevent the seeds from popping everywhere.

Tip into the drained cucumber. Mix with the other ingredients. Season to taste with salt and pepper.

Chill and serve. Great with grilled fish

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