Coriander relish


Makes: 1 cup


  • 1 cup fresh coriander, leaves and stalks reserved
  • 1 cup fresh mint leaves
  • 3 spring onions, pale part only, chopped
  • 1 teaspoon ginger, grated
  • 1 garlic clove, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons raw unsalted cashews
  • 1 teaspoon caster sugar
  • 200g thick Greek-style yoghurt


Place all ingredients in a food processor and whiz for 30 seconds. Scrape down the sides of the bowl, adding a little water if necessary, and whiz for a further 1 minute or until smooth. Store in an airtight container in the fridge for up to 1 week.