Recipe: Gordon Ramsay's pomegranate raita

This pretty and refreshing raita is the perfect antidote to hot and fiery curries. You can also substitute the pomegranate seeds with a half cucumber that has been peeled, deseeded and grated.

Ingredients

• 1 tsp cumin seeds
• 1 small pomegranate
• 500 mL natural yogurt
• 3 tbsp chopped mint leaves
• sea salt and freshly ground black pepper
• squeeze of lemon juice

Directions
1 Place a frying pan over medium heat; add the cumin seeds and roast carefully for a minute or until the cumin begins to smell very fragrant. Remove from the heat and allow to cool completely before grinding the seeds to a powder in a pestle and mortar.

2 Roll the pomegranate on a hard surface, applying pressure with your hands in order to loosen the seeds. Cut the pomegranate in half and scrape the seeds out into a bowl. Try to avoid leaving on any of the bitter white pith.

3 Whisk the yogurt briefly in a small bowl then add most of the chopped mint and pomegranate seeds, and the roasted cumin. Season to taste with salt, black pepper and lemon juice and mix well. Scatter over the remaining chopped mint and pomegranate seeds to garnish. Serve immediately or chill for later consumption.

Serves 4-6.

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From Gordon Ramsay's Great Escape. Published by Harper Collins. Copyright 2010 by Gordon Ramsay. All rights reserved. Reprinted by permission of Harper Collins. 

 

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