For the Salad
1 cucumber
2 tomatoes
Sea salt
Cracked white pepper
Arugula, cleaned and dried
(a couple of big handfuls)
For the Dressing
1/2 teaspoon cumin seed
Pinch coriander seed
1/2 clove garlic, crushed
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil

Peel the cucumber and cut in half. With a spoon, gently scrape out the seeds. Cut into bite-sized pieces and put into a salad bowl. Cut tomatoes into bite-sized pieces and put into a colander
over a bowl, reserving the juice for the dressing. Add tomatoes to the bowl with cucumber and toss with salt and pepper.

In a pan on the stove, dry toast the cumin and coriander seeds until they are just beginning to smell good and turn a little golden. Quickly remove from heat and pour the seeds into a small bowl so they do not burn. Add garlic, tomato juice and lemon juice. Slowly whisk in olive oil. Pour dressing over tomatoes and cucumbers, add arugula and give a little toss.