Tomato Raita I

Raita tastes more typical if you use coriander leaves instead of basil.

Rub the salad bowl with garlic.

In a wide bowl, puree yogurt with feta cheese and curd cheese with a blender. Season with salt and pepper and pour into the salad bowl.

Place tomato quarters on edge and tuck basil leaves in between.

This basic recipe can be varied as desired. It tastes good with peppers, celery, radishes, zucchini, iceberg lettuce, cucumber or broccoli. If the dish is to be filling, it can be enriched with cooked cold legumes such as chickpeas or red beans.

Raita is also delicious with cooked cereals such as quinoa, long grain rice or millet.

Minced nuts and 1-2 tbsp. cold-pressed oil (olive or pumpkin seed) make the raita even richer and spicier.

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