Good Evening Nancy,
Thank you to everyone for the mint recipes. I have even started drying the mint again.

I had half a dozen of my cheesy mint balls left from Saturday. Decided to have a go at serving them halved with this Raita. They were nice as a lunch with a bit of tossed salad. It helped, of course that we had a slice of garlic bread and a glass of rose wine with them for lunch.

Minted Raita

1 large unpeeled cucumber, halved, seeded, coarsely grated*
2 whole milk yoghurt (Greek yoghurt)
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Wrap grated cucumber in a clean kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.**) Sprinkle raita with pinch of cayenne pepper and serve.

*If you are one of those unfortunate people who suffer from the cucumber repeating - search for an non-nobbley type cucumber.

* If you are well organised, do leave the Raita to mature overnight, it does make such a difference.
Sylvia <Scotland>

http://www.nancyskitchen