2 cucumbers

10 black olives , stone in, squashed

2 tablespoons balsamic vinegar

3 spring onions

extra virgin olive oil

½ a lemon

freshly ground black pepper

5 or 6 sprigs of fresh mint, torn


½ a fresh red chilli
To prepare the cucumber:

Run a fork down the length of the cucumber until it’s stripy all over.

Cut in half across the middle, then in half lengthways.

Use a teaspoon to gently scoop out and discard the seeds.

Chop the cucumber up into 1cm chunks.