Gazan spicy garlic and chilli salad

Pick the leaves from 10 g of dill, leaving about 5 g of leaves.

Crush the dill in a mortar until it breaks apart, then add the chillies, garlic cloves and 1 teaspoon salt and work to a chunky paste.

Add the tomato chunks and crush lightly until deformed, to the texture of a chunky salsa.

Pour in 2 tablespoons lemon juice and 1 tablespoon extra virgin olive oil and muddle together.