Since discovering the wonder world of Raito I can’t get enough.

I recently got my hands on a copy of Chef Peter Ayub’s cook book … “Sense of Taste.” The recipe has so many delicious recipes that I can’t wait to try out.

The past Sunday, I made a curry for lunch and ran out of ideas on what kind of salad to make, when I remembered reading a recipe for Coconut Sambal in Chef Peter’s cookbook.

I have never tried coconut in a salad before, but I was really curious as to taste this salad.

It was super quick and easy to make and it didn’t even require the use of a stove. The raito tasted delicious cold.

Ingredients:

• 1 ½ x cups plain yoghurt.
• 2 x tbsp. desiccated coconut.
• 1 x tsp finely chopped mint.
• ½ x tsp salt.

Method:

• Combine all the ingredients together in a bowl and mix till well combined.