450 gmcucumbers (1-2), halved lengthways, seeded and grated1 tbspcaster sugar2 tbspstrained lemon juice or cider vinegar1 scant tbspfresh oregano leaves, or 1 tsp dried Greek oreganoA handfulof cured black olives, pitted
Wrap the grated cucumber in absorbent paper or a tea towel and squeeze to remove excess moisture.
Combine the sugar, lemon juice and a pinch of fine sea salt in a serving dish. Add the cucumber and toss. Sprinkle over the oregano (if using dried oregano, crush it between your fingertips). Mix well with two forks, then cover and chill for at least 30 minutes.
Decorate the salad with the olives just before serving. Serve chilled.
NoteThe Food of Morocco ($65, hbk) by
Paula Wolfert is published by Bloomsbury. This recipe has been
reproduced with minor GT style changes.