1/2 cucumber, 4 roses, 150ml Greek yoghurt, Himalayan pink sea salt
One of my favourite things about Eastern cuisine, is the important of scent. The fragrance of the spices, fruits, herbs and flowers is vital to the flavour experience and rose is a wonderfully exotic flavour. This simple dip is a wonderful accompaniment to roast meats, as a salad dressing or just to dunk bread or crudites into.
1) Peel the cucumber and blitz in your blender
2) Deadhead the roses, remove the petals and taking care to wash them thoroughly, pat them dry and add to the blender. If using dried rose petals, these will rehydrate in the yoghurt if you allow them to soak for 3 or 4 minutes first.
3) Mix with Greek yoghurt (and lemon juice to taste if you wish) and serve sprinkled with a little freshly ground pink sea salt. This is perfect with toasted pitta.