Tomato and cucumber raita from Essential Ottolenghi: A Collection (page 30) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Courgette, thyme and walnut salad; Tomatoes with sumac onions and pine nuts; Roasted asparagus with almonds, capers and dill; Baked mint rice with pomegranate and olive salsa; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Lebanese cucumbers for cucumbers.

  • Jesmondgirl on February 27, 2020

    Didn’t have green chilliest so added a little zhoug to the yoghurt. Very tasty.

  • Rutabaga on October 09, 2019

    This is a versatile salad/side dish that would go well with a variety of Mediterranean food. We had it with pita and Anna Jones' roasted zucchini and chickpeas from A Modern Way to Cook. The chili/preserved lemon oil is delicious, but unfortunately the jalapeño I used was far hotter than I realized, making it extremely spicy. I served this on the side so that people could add the (somewhat overwhelmingly) flavorful oil to taste.

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