Tomato and cucumber raita

Yotam Ottolenghi’s tomato and cucumber raita: goes brilliantly with all sorts, from simple breads and rice to grilled meat. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd

A really versatile dish: lovely as a dip, with some warm pitta, or spooned on top of spiced rice or plain grilled chicken. Serves six.

3 Lebanese cucumbers (or 1 large regular cucumber), quartered lengthways, seeds removed and cut into 1cm dice
¼ medium onion, peeled and cut into 5mm dice
Salt
250g Greek yoghurt
100g creme fraiche
10g mint leaves, finely shredded
1 tbsp lemon juice
1½ tsp cumin seeds, toasted and finely crushed
200g cherry tomatoes, cut into 1cm dice

For the green chilli paste

2 small preserved lemons, skin and flesh chopped
2 green chillies, deseeded and chopped
2 cloves garlic, peeled and crushed
2½ tbsp olive oil

Mix the cucumber, onion and half a teaspoon of salt, put in a colander and leave to drain for 15 minutes. While the cucumber is steeping, put all the chilli paste ingredients in a mortar with a quarter-teaspoon of salt, and pound with a pestle until smooth.
Put the yoghurt and creme fraiche in a large bowl and whisk with the mint, lemon juice and cumin. Add the cucumber and onion mix, and the tomatoes, and stir gently. Spread over the base of a large, shallow bowl and spoon chilli paste on top. Swirl lightly on the surface and serve.