| 1 cup kefir |
drain on a sheet of absorbent paper in a sieve; discard liquid |
mix, refrigerate until needed |
mix just before serving |
| 1 tablespoon miso |
|
| 1 teaspoon mustard seeds |
lightly toasted |
grind |
| 1/2 teaspoon coriander seeds |
| pinch salt |
|
| 3 spring onions |
finely sliced |
| 4 tablespoons fresh mint |
finely chopped |
| 2 large zucchini |
grate coarsely, discarding the seedy core |
sprinkle with salt and drain in a sieve 1 hour; squeeze out the water from time to time |