Naan dippers with fresh mint & coriander raita

10-30 minutes 30-60 minutes 400 kcal or less cucumber cucumbers dip greek yogurt mains make ahead mint naan bread nibbles paprika quick starter

N/A

Source

Ingredients

half a cucumber

500g tub Greek yogurt

a handful of fresh mint leaves

2handfuls of fresh coriander

4large naan bread

olive oil , for brushing

ground paprika , for sprinkling

sea salt flakes, for sprinkling

1 tbsp lemon juice

Method

Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.

In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.

To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.