SALADS: A well-chilled tomato and cucumber salad goes well with BBQed meat, and is very pleasing to the palate on a hot summer day

CUCUMBER AND TOMATO SALAD

4 ripe tomatoes                                                           

1 cucumber, cubed or sliced

dressing:

    1 cup unflavoured yoghurt                        

    2 tbsp. chopped fresh mint, basil

    freshly ground white pepper to taste

     ½ small red onion, finely chopped

½ tsp. salt                                                                   

fresh mint sprigs for garnish

Mix yoghurt, mint and pepper together first; then add in chopped onions. Set aside.

Put cucumber in a colander, sprinkle with salt and leave to drain 25 minutes. Bring a pot of water to a boil. Drop tomatoes in for 15 to 30 seconds or until skin begins to wrinkle. Remove with a slotted spoon. Cool until able to handle. Peel off skin, half each tomato, remove seeds and cut into cubes.

Pour yoghurt mixture over vegetables. Toss gently to mix. Chill, covered, for at least 2 hours. 

Garnish with mint sprigs to serve. Best served with a spicy main course.