Peel and deseed the cucumber and chop into 1cm/½ inch cubes. Blanch the tomatoes quickly in boiling water, skin and deseed them, then chop into pieces the same size as the cucumber. Chop the spring onions the same size, too. Mix the lot together with some sea salt and leave in a colander for about an hour to drain. Pat dry on kitchen paper, then place in a salad bowl.
Using a liquidizer, mix to your taste some lemon juice, olive oil, garlic, salt and pepper to make a dressing to pour over the salad. You might like to add some mustard and sugar - try it and see.
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