Salata baladi (Egyptian cucumber and tomato salad)

Halve the cucumbers, quarter them and chop into chunky pieces about half a centimetre; dice the tomatoes to the same size, roughly equal amounts of each.

Slice the white and light green parts of the spring onions into rounds of the same size.

Juice a whole lemon over the salad (about 4 tablespoons; more if the lemons are small or weak); add the white vinegar, salt and pepper and stir well.

Let it sit about 4 minutes so the salad water develops; serve within 20 minutes of dressing so the vegetables stay crunchy.