Serves 4 as a side (and can be doubled easily)
1 teaspoon cumin seeds, plus extra to serve
Ā½ cucumber, plus extra to serve (about 4 ounces)
1 generous cup plain Greek yogurt
large handful fresh mint leaves, shredded
1/3 teaspoon salt
Place a frying pan over medium heat and, when hot, add the cumin seeds. Toast the seeds for 3 to 4 minutes, until chocolate colored, shaking the pan every now and then to ensure they toast evenly. Then lightly grind with a mortar and pestle.
Grate the cucumber and place in a sieve. Squeeze out as much water as you can over the sink, and put the cucumber in a bowl.
Add the yogurt, mint leaves, salt, and Ā½ teaspoon of the cumin. Mix together, then grate a little cucumber over the top and sprinkle with a little more cumin before serving.
