Tomato & Cucumber Salad

In a small frying pan, roast cumin seeds over medium-high heat for 3 to 5 minutes, swirling often to move them around in the pan. Crush roasted cumin seeds with a mortar and pestle until about half the seeds are crushed. It’s fine if a few seeds are still whole. (You can also use 2 tsp. cumin powder, but it really is better with the seeds.)

Combine chopped cucumber, tomatoes, and onion in a serving bowl. Mix. Add olive oil, soy sauce, and cumin seeds, stirring until coated. Season with salt and freshly ground pepper to taste. (I find about 1 tsp of each works well. Despite the soy sauce, this salad really does seem to need the salt.)

Cover and leave on counter for about 30 minutes to combine flavours. Keeps in the fridge for a couple of days.