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SALTY CUCUMBER, CELERY AND MINT LASSI
Salty cucumber, celery and mint lassi
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How to:

Combine flavours with Maldon salt

Maldon salt goes well with:

  • chopped sundried black olives
  • chopped capers
  • chopped red chilli
  • vanilla (split bean, carefully remove seeds and combine with salt)
  • chopped anchovy

 



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Recipe by: Phillippa Cheifitz
Serves: 2
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious / Health conscious / Heart friendly
Category: Vegetarian / Easy / Great value / Quick
Prep time: 10 minutes
Ingredients:
juice of 1/2 lemon
sea salt
2 cups chopped peeled cucumber, plus extra for serving, shaved
1 cup chopped peeled celery, plus extra for serving, shaved
1 cup organic yoghurt
1 handful fresh mint, plus extra for serving
1 handful of ice cubes
Cooking instructions:

Dip the rims of glasses in lemon juice and salt.

Blend the chopped cucumber, chopped celery, yoghurt, mint, ice cubes and salt, to taste, until frothy.

Serve in the glasses, garnished with cucumber and celery strips and fresh mint.

Cook’s note: Substitute apple or green melon for the cucumber, or try pineapple instead of celery.


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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