Whisk the yogurt with salt.
Add grated Radish, sea salt, 1/2 the black pepper and half of the chopped Walnuts. Mix well.
Tear or chop the mint leaves roughly with your fingers and add to the raita. Mix well and transfer to a serving dish.
Garnish with the remaining mint, walnuts, chopped green chillies.
Chill and serve as a dip or side to accompany any Indian recipe.
