Spinach raita

Pile pilau into a bowl then top with curry and this delicious raita.

Cook spinach in a large saucepan of boiling water for 30 seconds or until wilted. Drain. Rinse under cold water. Drain and squeeze out excess water. Finely chop.
Combine spinach, mint, yoghurt, cumin, shallot, garlic and ginger in a serving bowl. Season with salt and pepper.

Source

1 bunch English spinach, ends trimmed

1/3 cup chopped fresh mint

260ml Greek-style natural yoghurt

1/2 tsp ground cumin

1 shallot, trimmed, thinly sliced

2 garlic cloves, crushed

1 tsp finely grated fresh ginger

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