Salted black olives and tomato salad

A great accompaniment to many a main course, but especially served with risotto or grilled fish, this salad is more of salsa with its smaller pieces and with its mint, lemon and capers has more than just nod to Malta and North Africa.

For two generous portions:

• 150 grams of tomatoes, deseeded, cored and chopped into one centimetre cubes
• 100 grams of cucumber, deseeded, peeled and chopped, again into roughly one centimetre cubes
• A good handful, approximately a dozen, large black salted olives, chopped roughly (do not rinse)
• Six to eight large caper berries, thinly sliced
• 20 grams of fresh mint, chopped coarsely
• A half teaspoon of dried mint
• A half teaspoon of dried cumin
• Two dessert spoons of good extra virgin oil
• The juice and zest of half a lemon

Mix all but the lemon juice/zest in a bowl and allow to stand, covered, for about 30 to 40 minutes.

Just before serving, add the lemon juice and zest, combine thoroughly.