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.