A delicious and refreshing dip to serve alongside poppadoms or to cool down a spicy curry.
10g Fresh Green Chilli
1 Small Red Onion
80g pack Pomegranate Seeds
4g Fresh Mint
4g Fresh Coriander
300g Brooklea Greek Yogurt
8 Bilash Plain Poppadoms
Chop the cucumber finely.
Peel, halve and finely chop the red onion.
Finely chop the green chilli.
Put all the above into a bowl and add the yogurt and the pomegranate seeds.
Finely chop the mint and coriander and add to the raita.
Gently mix and serve alongside the poppadoms.