Cook with Microgreens Recipe 3: Raita with Sunflower Microgreens

It has been so warm in Singapore and we are all just looking for something cool, refreshing and delicious. Raita is traditionally from South Asian cuisine and it is a yoghurt usually mixed with different cooked or raw vegetables eaten as a side salad or as a condiment to other dishes.

Having grown up in Singapore, I was constantly surrounded by food from around the world. My family, for some reason, have always gravitated towards Indian cuisine as a meal-out-treat and one of those meals was when I was first introduced to Raita. I remember how my dad would order it even though it was ‘off the menu’. Though initially apprehensive at the combination, I ended up being impressed with its flavour pairing. Fast forward years from that and you have a fan in me that craves Raita as a snack at home!

Raita is such a versatile dish, I decided to give it my own take on it with some sunflower microgreens that I had growing for this recipe. The sunflower microgreens were surprisingly nutty, robust and gave a good bite- complementary to the cool yoghurt and crunchy vegetables that went with it. With this dish comes the most amazing chance that any kitchen dweller loves- clearing the fridge. It goes with any sort of raw vegetable that you might have lying around and want to finish up.

Slight disclaimer, I cook with my taste buds and this recipe is a result of recalling, testing and 'guestimation'. Please add on, substitute or change the ingredients to suit your dietary needs and preferences. Do take my word that it is indeed a versatile and simple dish.

Take a look and give it a go!

Ingredients

• 
      1 140g tube of Yoghurt- I like using Farmer’s Union greek style honey yoghurt because of its thick consistency and a tinge of sweetness
•     Vegetables- you can use whatever you have in your fridge
•     A handful of Sunflower Microgreens
•     1 small cucumber
•     A handful of small capsicums

Seasoning:

•    Some spring onion
•     1 small Shallot
•     1/2 a Lemon zest and juice
•     1 calamansi lime juice
•     Salt to taste

Method:

1. Harvest microgreens by cutting above the soil and rinse them well
2.     Cube up your vegetables into relatively equal sizes, you can break up the microgreens in half if they are too long
3.     Finely chop shallot and spring onion
4.     In a bowl, combine vegetables and yogurt
5.     Add in the citrus juices, zest and salt before mixing it up
6.     Taste and adjust seasoning/ yoghurt to preferred balance and consistency.

For more recipes, click to see Tanghoon soup with Buckwheat Microgreens  and Quinoa, Daikon Radish and Tapioca Salad.

If you'd like to grow your own microgreens, you can bulk order our Mighty Microgreens Kits! They'd also make a great gift for your community, employees or students. And do tag us on on Instagram if you made your own dishes with our Might Microgreens Kit!

Nova Nelson

I’m a Social Entrepreneur, Permaculture Designer, a gardening coach, content creator and educator. I started Cultivate Central as a solo enterprise. It started as a blog about my journey in Permaculture Design. It then evolved and grew into a small social enterprise. Today, I focus on creating regenerative food gardens, developing and delivering educational experiences, championing vermicomposting and building collaborative community programmes with organisations, corporates, developers and schools, with a small but talented team. I’m passionate about helping them embark on a journey of earth care centred on building regenerative food systems and cultures.

How did I find myself doing what I do? Read my story here.