Salatat roub

Name: Salatat roub
Total time: 35 min
Yield: 4
Cuisine: Soudan
Ingredients: 400 g plain unsweetened pasteurised whole-milk yoghurt; 300 g washed cucumber, ready-to-cut weight; 100 g peeled washed carrot; 10 ml olive oil; 1 small finely grated garlic clove; Half tsp ground cumin; Up to 1 g salt and pinch black pepper

🥒 Cool yoghurt, cucumber and carrot side salad with garlic and cumin.

Ingredients

400 g plain unsweetened pasteurised whole-milk yoghurt
300 g washed cucumber, ready-to-cut weight
100 g peeled washed carrot
10 ml olive oil
1 small finely grated garlic clove
Half tsp ground cumin
Up to 1 g salt and pinch black pepper

Preparation

Check plain unsweetened yoghurt and keep refrigerated. Wash cucumber, peel and wash carrot, and prepare clean utensils.

Dice cucumber evenly; remove only watery soft seeds if needed, then weigh 300 g usable flesh. Finely grate carrot; gently blot wet vegetables.

Mix yoghurt, garlic, cumin, pepper and some salt. Fold vegetables in without crushing.

Cover and refrigerate twenty minutes at 4 °C or below. Taste with clean spoon and adjust within salt allowance.

Divide into four portions and distribute the total 10 ml olive oil. Serve cold; bread and other dishes excluded.