This is a refreshing, tangy raita, vivid in both color and flavor, that brings a fresh sweetness to any Indian offering. These luscious fruits with jewel-like flesh come in different sizes so use your taste buds or your mood on how much fruit to add.

1 small pomegranate

1 ½ cup plain yogurt

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 chili 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 yogurt, most of the pomegranate seeds and fresh coriander. Season with salt, lots of black pepper, the cumin and red chili powder.

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