 Serving size
5-6
Ingredients
1 medium-sized cucumber, peeled, seeded and grated
1 tbs grated yellow onion
1 cup plain yoghurt
1 clove garlic, finely chopped
1 green onion, chopped
1/2 small tomato, finely chopped
1 tbs lemon juice
1 tbs finely chopped fresh mint
1 tsp ground cumin
1/2 lb macaroni
Method
Combine grated cucumber and onion in a small non-metallic bowl.
Sprinkle with salt and let stand for 10 minutes. Drain and squeeze dry.
Whisk yogurt until creamy smooth.
Add cucumber mixture, garlic, green onions, tomato, lemon juice, mint and cumin.
Salt and pepper to taste and mix thoroughly.
Chill as long as overnight.
Cook pasta as per packet instructions.
Drain and rinse well in cold water, then drain again.
Place in a large bowl and cool to room temperature, stirring occasionally to keep pasta from
sticking together.
Combine pasta with yogurt mixture. Garnish with mint or parsley sprigs and cucumber slices.
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