Pomegranate Raita


  • 300ml double thick Greek yoghurt
  • 100g sprouts
  • 1 – 2 Israeli cucumber, chopped
  • 50g pomegranate rubies
  • Salt, to season


  1. Place the yoghurt in a serving bowl, and top with sprouts.
  2. Sprinkle the chopped cucumber over the sprouts.
  3. Place the pomegranate rubies over the yoghurt.
  4. Season with a pinch of salt.
  5. Keep refrigerated until ready to serve