I was in Marrakech recently (again - one of my very favourite places and yes I really am going to write a quick post about it soon).

It was the most beautiful weekend away with my co-conspirator-traveller-niece. We shopped in the souks, sunbathed on the roof terrace of our riad, and ate a LOT of tomato + cucumber Moroccan salad.

We had it in the riad, we had it for lunch at the Henna Art Cafe and we had it every time we ate in the main square too.

We had it with bread, with grilled smoky aubergines, with a chilli dip, and with skewers of grilled meats (well, I did; Mia's vegetarian).

It's so simple too, I don't know why I haven't made it before now ... but now I have, it's going to be a regular thing at Tiniest Thai HQ!

What makes it special, what makes if Moroccan is the addition of ground cumin - I'd brought some back with me too (along with Ras Al Hanout, that spice blend for stews and for tagines - will be using it next and making a tagine).

You can have the salad with whatever you like, but I did some simple griddled chicken for a light lunch for me and a friend yesterday. (I made the salad, she brought the Prosecco).

So, first the salad (serves two).

Dice some tomatoes (take the tough cores out if need be). I used a mixture of two large tomatoes and then quartered a few cherry tomatoes too. Peel and de-seed some cucumber and dice that too.

Chop half an onion very finely, and add it all to a big bowl with a handful of chopped parsley and a pinch of salt - and stir to mix well.

Then make the dressing. I used one and half lemons squeezed into a bowl (just squeeze them over your open hand so you catch the pips easily), 1/2 teaspoon sugar, 1 tsp ground cumin and a shake of white pepper.

You could use a little olive oil too, but I prefer the taste of the lemon to really shine through.

Stir to combine and dissolve the sugar, then tip over the salad and mix.

And for the simplest griddled chicken, I just opened out a chicken breast (actually it was one and a half chicken breasts) so they are thin and quite flat and will cook quickly.

My grocery shopping delivery that morning had included lemon thyme in replacement for lime leaves which they hadn't had in stock (yep, strange replacement, can only assume someone just saw the words 'lime' and 'lemon' and thought, 'that'll do'!), so I thought I'd use it with the chicken.

The chicken was sprinkled with cumin, some lemon/thyme salt I found in the cupboard (or just use salt) and the leaves and some sprigs of lemon thyme. You could use another herb, or just leave this out if you don't have any.

And I added 2 teaspoons of oil and rubbed it all together to coat the chicken pieces.

I heated the griddle until very hot (you could just use a frying pan or grill the chicken if you don't have a griddle) and added the pieces of chicken, which started sizzling (LOVE that sound!).

They took around three minutes each side ... but do slice into them to check they're properly cooked through.