Servings: 4 as side slad

1 small red onion, peeled and thinly sliced 1 small red onion, peeled and thinly sliced
1¼ tsp sumac 1¼ tsp sumac
1½ tbsp cider vinegar 1½ tbsp cider vinegar
Salt and black pepper Salt and black pepper
2 cucumbers 2 cucumbers
1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 1½ tbsp 1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 1½ tbsp
1 tbsp coriander seeds, toasted and lightly crushed in a mortar 1 tbsp coriander seeds, toasted and lightly crushed in a mortar
1 garlic clove, peeled and crushed 1 garlic clove, peeled and crushed
100g red radishes, thinly shaved (use a mandoline, if you have one) 100g red radishes, thinly shaved (use a mandoline, if you have one)
2 tbsp mint leaves 2 tbsp mint leaves
2 tbsp dill leaves 2 tbsp dill leaves
2 tbsp parsley leaves 2 tbsp parsley leaves
2 tbsp olive oil 2 tbsp olive oil

In a medium bowl, combine the onion, sumac, vinegar and an eighth of a teaspoon of salt. Leave to sit for at least 30 minutes, or overnight if you want to get ahead.
Trim the ends off the cucumbers, then, using the flat of a large knife, bash the cucumbers repeatedly until they split and break. Scrape away and discard the seedy innards, then use your hands, or a knife, to break the cucumber into random, bite-sized chunks about 3cm in size.
Transfer to a bowl with half a teaspoon of salt and leave to sit for 20 minutes, to draw out the moisture. Pour away the liquid, then add the lemon zest and juice, half the coriander seeds, garlic, radishes, herbs, sumac onions, oil, a quarter-teaspoon of salt and a good grind of pepper. Transfer to a serving platter and sprinkle with the remaining coriander seeds.