Pomegranate Raita
A raita mellows heat and sourness exceptionally well. We love this alternative option to the traditional mint and cucumber.The crunch of the pomegranate seeds pops against the smooth yogurt — each bite gives a juicy burst of flavour.It also looks stunning: white yogurt flecked with bright ruby seeds and green herbs and instantly lifts the presentation of your dish.
Ingredients
Grill Temperature
Surfaces
Method
- Put the yogurt in a small bowl, use a whisk to gently beat until smooth.
- Add all the spices and the lime juice to the yogurt and give it a good zhuzh!
- Reserve a few pomegranate seeds and some mint to sprinkle over the finished raita.
- Stir the remaining pomegranate seeds and the mint into the yogurt.
- Taste and adjust the seasoning.
- Set aside in the fridge until you're ready to eat.
- When ready to serve, garnish with the reserved pomegranate and mint.
- We served alongside some Jerk Pork to cut throught the heat of the marinade.
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