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Raita with crunchy vegetables

Raita with crunchy vegetables
Preparation time:
15 min
Cooking time:
0 min
For 4 people
Raita with crunchy vegetables


2 Greek-style yoghurts
1 untreated lemon
1 pinch of cumin powder
1 handful of fresh coriander
1 handful of fresh mint
10 pink radishes
2 new carrots
1 small red onion
1/2 cucumber
1/2 teaspoon grated ginger


Wash, peel and slice the carrots into tagliatelle.
Remove the seeds from the cucumber and cut it into thin slices.
Cut the radishes into strips.
Chop the red onion, mint and coriander.
Mix herbs and red onion. Season with a drizzle of lemon juice.
Collect lemon zest.
Mix yoghurts, remaining lemon juice, zest, spices and salt.
Add vegetables, ginger, herbs and onion.
Place in the fridge for 1 hour and serve.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
133.7 Kcal 10.0 g 8.2 g 7.0 g 4.9 g 0.1 g 3.3 g 134.8 g

The nutritionist's advice:

This recipe is an alternative to vegetables in vinaigrette.
You can vary the vegetables by choosing local and seasonal produce that will provide more vitamins and minerals.