River Cottage Australia



These lassis are great to whip up to serve as a refreshing drink after a spicy curry. They’re thick, sweet and minty, and almost a meal in themselves.


  • Small bunch of mint, leaves picked

  • 750ml (3 cups) natural yoghurt (see page 245)

  • 375ml (1½ cups) full cream milk

  • 2 tablespoons honey

  • A few pinches of crushed pistachios


  • 1.

    Combine the mint leaves, yoghurt, milk and honey in a blender and give it a good whizz. Pour into four glasses and top each with a pinch of crushed pistachios.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 211kj
  • Fat Total 9g
  • Saturated Fat 6g
  • Protein 10g
  • Carbohydrate 22g
  • Sugar 22g
  • Sodium 132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from the River Cottage Australia cookbook by Bloomsbury ($45). Available in all good book stores from April 1 or bloomsbury.com/au/river-cottage-australia-9781408858387   

Paul West will be touring Australia throughout April and May. Event details here: bloomsbury.com/au/superpage/paul-west-launching-the-river-cottage-australia-cookbook

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