Indian cucumber and tomato salad (Kachumber)

1. Peel the cucumber, halve it lengthways and, if very seedy, scrape out the seeds with a teaspoon. Cut it into small dice, about half a centimetre.

2. Halve the tomatoes, squeeze out the seedy, watery centre and cut the flesh into dice the same size as the cucumber.

3. Chop the red onion very finely; if it is too sharp, soak it in cold water for 5 minutes, then drain.

4. Deseed the green chilli and chop it very finely.

5. Mix the vegetables in a bowl, drizzle with lemon juice and sprinkle with the chaat masala, a pinch of salt and the chopped coriander.

6. Serve at once so the vegetables stay crunchy: a refreshing side for any curry or biryani.

Tip: The Indian "pico de gallo": the size of the vegetables is the key, the smaller you cut them, the better the flavours meld. Only salt just before serving, otherwise the cucumber releases water.