August 05, 2018
Level
Easy
Preparation Time
10-15 minutes
Serves
4
Cuisine/Country
Persian
PHOTO BY
Aasiya Jagadeesh
RECIPE BY
Ariana Bundy
FOOD STYLING BY
Ariana Bundy
INGREDIENTS
6 spinneysFOOD Small Cucumbers, diced
1 1/2 cups cup low-fat Greek yoghurt or crème fraîche
3/4 cup full-fat natural yoghurt
3/4 cup sour cream
1/2 cup raisins
4 tbsp roasted walnuts, chopped
1 tbsp spinneysFOOD Fresh Mint, chopped
½ tsp dried mint
3 springs tarragon, finely chopped
2 spring onions, finely chopped
1 tsp spinneysFOOD Salt
1 tsp spinneysFOOD Black Pepper
1 tsp dried rose petals, to decorate (optional)
METHOD
- 1
Mix all the ingredients except the rose petals together in a large bowl. If preparing in advance, add the cucumbers at the last minute so that they stay crunchy and don’t give out too much juice. You can also slice the cucumber first, sprinkle with salt, leave for an hour in a colander, run under the tap to remove the excess salt, dry the slices and then dice them.
