Method:

1. Peel and grate the cucumber into a bowl. Sprinkle with the salt and stir. Leave to stand for 10 minutes for the salt to draw out excess water from the cucumber

2. While the cucumber is soaking, pull the leaves from the mint stalks then finely chop.

3. Place the salt-soaked grated cucumber into a sieve over a small bowl. Press gently with the back of a tablespoon to squeeze out any remaining moisture. Be careful not to press too hard or you risk mashing the flesh of the cucumber into a pulp—it needs to remain firm.

4. Add the chopped mint leaves, garam masala, and pepper to the thick Greek yogurt and stir.

5. Add the drained cucumber to the yogurt and spices mix and stir well. Add a little squeeze of lime juice to taste. Serve, or, if not using immediately, cover with plastic wrap and pop the raita into the fridge. The raita will keep well for a couple of days in the refrigerator.