Yoghurt and cucumber dip
Make a syrup with the water, sugar and green cardamom. Leave to cool before adding the rice vinegar and cucumber.
Vacuum pack the cucumber and syrup and leave to marinate for 12 hours.
Once marinated, strain and combine with Quescrem culinary yoghurt, salt, 75 g of the syrup and chopped mint.
Serve the yoghurt and cucumber dip in a bowl. Cut a wheat tortilla into pieces and place it round the dip.