Yoghurt and cucumber dip
8
20'
Ingredients
350 g Quescrem Culinary Yoghurt
50 g Rice vinegar
25 g Sugar
50 g Water
2 g Salt
4 g Green cardamom
100 g Cucumber, skin on and cut into smal dices
100 g Mint
Directions
1
Make a syrup with the water, sugar and green cardamom. Leave to cool before adding the rice vinegar and cucumber.
2
Vacuum pack the cucumber and syrup and leave to marinate for 12 hours.
3
Once marinated, strain and combine with Quescrem culinary yoghurt, salt, 75 g of the syrup and chopped mint.
To finish
Serve the yoghurt and cucumber dip in a bowl. Cut a wheat tortilla into pieces and place it round the dip.
