Cucumber, mint and yoghurt

We ate this with a Spanish-style omelette (although Spaniards would probably be appalled by the inclusion of courgettes and sheep's cheese) - a sort of Moorish theme.

Makes enough for 4 as a side dish. You'll need:

half a cucumber
a couple of tablespoons of thick greek yoghurt
salt
10-12 fresh mint leaves, chopped up very finely
a little black pepper

Slice the cucumber in half lengthways, and then again very finely into half-moons. Sprinkle with salt and bung in a colander for half an hour (or longer, preferably), so that any liquid drains away.

Decant the cucumber slices into a bowl. Mix the mint with the yoghurt, and tip over the cucumber. Add a little black pepper (it shouldn't need any salt).