Ingredients

1 cup So Sweet carrots, peeled and grated
1 cup Greek yoghurt
¼ cup cold water
1 lemon, juiced
Salt and pepper
½ red onion, finely diced
1 thumb sized piece of ginger, peeled and finely grated
1 small chilli, finely sliced
2 tablespoons neutral oil, e.g. canola
1 teaspoon brown mustard seeds
1 teaspoon paprika
¼ teaspoon cayenne pepper

Pomegranate seeds and coriander for garnish

Directions

1. In a medium sized bowl, combine the yoghurt, water and lemon juice and mix well. Add salt and pepper, carrot, red onion, ginger and chilli. Refrigerate until ready to plate.

2. In a small pan over a medium heat, heat the oil. Once it is hot, add a couple of mustard seeds; if they pop and rise to the top, add the rest of the seeds. The seeds will pop, cook for about 30 seconds then remove from the heat.

3. Add the paprika and cayenne to the oil and seeds, then pour over the cold raita. Serve with flatbread or enjoy alongside your favourite curry.