4 spring onions, chopped (in iced water, which makes them crisp)
2 tbsp finely chopped coriander stalks
1/4 tsp sugar
salt and freshly ground black pepper
4 tbsp thick yoghurt
2 tbsp finely chopped coriander stalks
1/4 tsp sugar
salt and freshly ground black pepper
4 tbsp thick yoghurt
To garnish:
1/2 tsp roasted ground cumin seeds
method
1. Soak the chopped spring onions in iced water for 30 minutes. Drain and pat dry with a cloth (or you can take them straight from the fridge cooler).
2. Combine remaining ingredients and stir in the spring onions.
3. Place a hot pudding on each plate, top with warm ratatouille and drizzle the raita over the top.
4. Garnish with roasted ground cumin seeds and serve immediately.
2. Combine remaining ingredients and stir in the spring onions.
3. Place a hot pudding on each plate, top with warm ratatouille and drizzle the raita over the top.
4. Garnish with roasted ground cumin seeds and serve immediately.
serving amount
serves 4
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