450g Greek yoghurt
2 cloves of garlic, finely grated or crushed to a paste
1 medium cucumber
½ teaspoon garam masala
3 teaspoons Mrs Bridges Mint Sauce
1 tablespoon olive oil
Salt and Pepper
Follow The Recipe
Put the yoghurt in a fine mesh sieve over a bowl and set it aside for 30 minutes and up to an hour to allow some of the liquid drain out of the yoghurt.
Cut the cucumber in half lengthways and then use a teaspoon to scoop out the cucumber seeds. Grate the cucumber on the rough side of a box grater. Put the grated cucumber in a bowl and sprinkle over ½ teaspoon salt. Mix well with your hands for about a minute. Then use your hands to squeeze most of the liquid out of the cucumber. Put the grated cucumber in a separate bowl.
Put the strained yoghurt and put it in a large bowl. Add ¾ of the grated cucumber, grated garlic, garam masala, two teaspoons of Mrs Bridges Mint Sauce and a grind of black pepper. Mix well, taste and add more salt if needed.
Put the raita in a serving bowl and put the remaining grated cucumber on top, drizzle over the olive oil and the remaining teaspoon of mint sauce.