Beetroot raita

• 1 tbsp shredded coconut
• 1 tbsp neutral oil such as canola
• 1 tsp mustard seeds
• 4 fresh curry leaves
• 0 green chilli
• 1 medium beet
• 0.25 tsp turmeric
• 2 cups plain good-quality Greek yoghurt
• 0 Handful mint leaves
• 0 Sea salt

Step 1
Rehydrate the coconut by soaking in hot water.

Step 2
In a small pan, heat the oil and once hot, add the mustard seeds, and cover with lid to allow the seeds to pop.

Step 3
When the popping stops, add the curry leaves and chilli and stir.

Step 4
Add the grated beetroot, turmeric and a pinch of salt.

Step 5
Cook for 5 minutes, remove from heat and allow the beets to cool.

Step 6
Add the beets to the yoghurt, stir just a little to get a marbling effect.

Step 7
Top with mint.