Shirazi salad

Slice each cucumber thinly lengthways, stack and cut into long strips, then cut across into small cubes.

Slice and dice the tomatoes the same way, one layer at a time since they slip when stacked; aim for about one and a half times as much cucumber as tomato.

Finely dice the half red onion the same way.

Strip parsley leaves from the big stalks, roll into a cylinder, slice into strips, then run the knife back and forth until finely minced.

Juice the limes.

Season the vegetables with the salt, pepper and dried mint; pour over the lime juice and olive oil, add the parsley and mix to combine. It forms salad water quickly.