This super-quick and super-tasty little number goes with almost any grilled food. It’s a great recipe to have up your sleeve and only takes 15 minutes.
Halve the cucumber and use a spoon to scrape out the seeds. Slice the cucumber into bite-size chunks.
Sprinkle with sea salt and allow to stand for 10 minutes. The water will be drawn out of the cucumber and it will soften.
While the cucumber is softening, blacken the whole chilli over an open flame. Finely chop it all, seeds and blackened skin, to a coarse paste.