I am surprising myself with eating more salads these days, but still only those that have a spicy, yummy dressing and without a lot of raw leaves. This Algerian cucumber salad adapted from here, is a winner with complex flavors, and can be made as spicy as one wants.
In a bowl, add a thinly diced cucumber, half a diced capsicum, and a few pitted and chopped green olives. Add a handful of chopped cilantro and mint to this. Top off with a couple of tablespoons of olive oil and the juice of half a lemon. Season with salt, black pepper, and paprika. Instead of paprika, I used a mixture of really hot chili powder. Toss well and serve! This acidic salad was a wonderful palate cleanser and helped to highlight the flavors of the dishes that followed.