This is a refreshing, tangy raita, vivid in both colour and flavour, that brings a fresh sweetness to any Indian offering. These luscious fruits with jewel-like flesh come in different sizes so use your judgement on how much fruit to add. There is no right answer, so add as much or as little as you like, testing the flavour as you go along.

1 small pomegranate

400ml plain yoghurt

handful of chopped fresh coriander leaves and stalks

salt and freshly ground black pepper, to taste

½ - ¾ tsp roasted cumin powder (cumin seeds dry-roasted until red and ground)

good pinch of red chilli powder, to taste

1 Lightly press down on the pomegranate and roll with your hands on a hard surface, applying a little pressure so that you help to release the seeds on all sides.

2 Slice in half and, working over a bowl, tap the outside of the fruit with a wooden spoon. The seeds should tumble out. There may be too many for the raita so munch away.

3 Mix together the yoghurt, most of the pomegranate seeds and fresh coriander. Season with salt, lots of black pepper, the cumin and red chilli powder.

4 Garnish with a handful of pomegranate seeds and a few coriander leaves.

More Anjum Anand recipes

For more tips visit www.anjumanand.co.uk

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