Serves 6 to 8
* 1 large, thin-skinned cucumber or 4 small seedless cucumbers
* salt
* 1/2 cup finely chopped mint
* 1 1/2 cups thick sour cream
* 1 1/2 cups plain yoghurt
* lemon juice to taste
* 3 teaspoons cummin seeds
* mint sprigs
Wash cucumbers but do not peel unless you are only able to get the thick-skinned variety.
Cut in halves lengthways and if seeds are well developed, scoop them out and discard.
Cut cucumbers into small dice. sprinkle with salt and place in a colander for 15 minutes
to allow liquid to drain away. Rinse quickly with cold water. Leave to drain well.
Combine cucumbers in bowl with mint, sour cream,
yoghurt and lemon juice. Taste to see if more salt is required. Toast cummin seeds in a dry pan for a few minutes, stirring constantly until fragrant and darker brown. Crush seeds and sprinkle over yoghurt mixture. serve chilled, garnish with mint springs.
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