On mild autumn evenings, I like to make a traditional salad of thinly sliced skinned tomato, cucumber and red onion, dressed with a little muscatel vinegar, canola oil and a pinch of sugar, salt and pepper. This is delicious when you also serve a bowl of sautéed potatoes or oven-baked chips. Another tried and true salad is this one made with cucumber and spring onions combined with thick yoghurt. In this recipe, I prefer the flavour of short cucumbers, rather than the telegraph type.