Naan dippers with fresh mint & coriander raita

• cucumber↗half a
• Greek yogurt↗500g tub g
• fresh mint↗a handful of

  leaves

• fresh coriander2handfuls of
• naan bread↗4large
• olive oil↗

  for brushing

• ground paprika↗

  for sprinkling

• sea salt↗

  flakes, for sprinkling

• lemon juice↗1 tbsp st. l.

Step-by-step instructions

1. 1

   Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.

2. 2

   In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.

3. 3

   To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.