Radish and tomato salad

Method

1. Slice the cucumbers or cucumber and chop the tomatoes over the bowl you’ll serve the salad in. You want to catch the tomato juices because they’ll end up making the dressing special.
2. Mix all the vegetables and dill together in the bowl. Season the smetana or diluted yogurt well with salt and pepper, then stir through the salad. By the time you finish the salad there will be a wonderful pool of smetana or yogurt, stained with tomato juices and chopped dill, in the bottom of the bowl just asking to be mopped up with crusty bread.

A recipe from Mamushka by Olia Hercules (£25; Mitchell Beazley )