Here's the simplest, and actually one of the best, recipes of my day in the Moroccan cooking class.

• 1 cucumber
• 1/2 red onion, finely diced
• About 1/4 cup fresh mint, chopped finely
• Juice of one lemon
• 3 tablespoons confectioners' sugar

Peel and grate the cucumber, then allow to drain in a colander for several minutes. Squeeze out excess liquid. Mix with the onion, mint, lemon and sugar and stir well.

Either refrigerate for several hours for a cool salad or freeze for about an hour with a spoon in it (so that you can more easily stir it) for sorbet.

Serves 4 to 6.

-- Adapted from the Riad Merdoudi cooking class