Cucumber, orange and black mustard seed raita

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
  • 250mls natural yoghurt
  • Half a cucumber, peeled and finely diced
  • Zest of half an orange
  • ½tsp black mustard seeds, optional

 1 Toast the mustard seeds in a dry pan for two minutes over a medium heat until they start to pop.

2 Allow the mustard seeds to cool, then fold the cucumber, mustard seeds and orange into the yoghurt and set aside until needed.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford