A wild raita; the yoghurt condiment to temper hot dishes...
10g sea radish
25g charlock leaves
1 cup natural yoghurt (preferably Greek)
Salt and pepper
1/8 tsp cumin powder
12 seedless raisins
A pinch of paprika powder
1. Cut the wild leaves into thin strips.
2. Boil with pinch salt for 8 mins in 1 cup water, rain and pat dry.
3. Add salt, pepper & cumin to the yoghurt .
4. Cut the raisins into it, stir in the wild leaves.
5. Place into serving bowl and sprinkle with a pinch of paprika.