No sambal spread is complete without raita! When those curries get a bit too hot, simply dollop this roast-garlic and cucumber raita on top.
SERVES 6 // COOKING TIME 1 hour 20 min
½ bulb garlic
2 cups double-cream yoghurt
5 mini cucumbers, sliced into matchsticks, plus extra ribbons, to garnish
1 tsp ground cumin, toasted
½ tsp cayenne pepper
Toasted cumin seeds, to garnish
1. Preheat oven to 180°C.
2. Wrap the garlic bulb (skin on) in foil and roast for 1 hour.
3. Unwrap the garlic and allow to cool. Squeeze out of the skin and mash. Mix in the yoghurt, cucumbers, ground cumin and cayenne pepper.
4. Garnish with cumin seeds and cucumber ribbons.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Make sure to add this classic chicken breyani to your table too!