Ingredients

• 1 medium to large cucumber
• Radishes - 1 large bunch
• 6 spring onions
• 350g feta cheese
• 1 small bunch mint
• 1 small bunch flat-leaf parsley
• Olive oil
• Red wine vinegar - not too smooth

• Peel the cucumber lightly, so as to remove the coarse skin but leaving behind as much of the bright green that lies directly under the skin as possible. Otherwise the salad will appear insipid.
• Cut the cucumber in half lengthways, then scrape out the seeds with a teaspoon and discard them. Slice each segment in half again, lengthways, then cut each piece into short, fat chunks and tip into a large mixing bowl.
• Wash the radishes, then top and tail them. Cut them in halves or quarters, according to their size then add them to the cucumber. Trim the spring onions and chop them into thick rings.
• Crumble the cheese into small chunks. Tear the mint leaves into large pieces - then toss them all together with the whole parsley leaves, cheese, cucumber, onions and radishes. Drizzle over a little olive oil and vinegar then grind over a little black pepper, but no salt.