Preparation

Peel 2 cucumbers, using a speed peeler, chop off the ends, and halve them lengthways. Use a teaspoon to gently scoop the seeds out, and discard them. Chop the cucumber into irregular bite-sized chunks and place in a bowl. Seas with a good pinch of sea salt and freshly ground black pepper. Add 6 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice and mix well. Pick some leaves off a few sprigs of fresh mint and roughly chop them. Add them to the salad and toss together. Serve the salad simply as it is, or let it evolve…

Add a large tablespoon of natural yogurt to the cucumber salad. Toss until well coated and serve drizzled with a little extra virgin olive oil.

Put a large handful of black olives on a clean surface and press down on them with the palm of your hand to remove the pits. Discard the pits and add the olives to the salad. Toss together well.

Halve 1 fresh red chile lengthways, seed, and finely chop. Scatter over your cucumber salad and serve drizzled with a little extra virgin olive oil.