Prepare the cucumbers. Wash the cucumbers and slice them in half lengthways. Using a teaspoon, scoop out the watery seed core and discard it. Chop the cucumber into small, half-moon shaped pieces about 1cm thick. Tumble them into a colander set over a bowl, sprinkle with the teaspoon of salt, and toss gently. Leave them to sit for 20 minutes. You'll see beads of moisture forming on the surface, a sign that the salt is drawing out excess water so your salad doesn't become a puddle.

Toast the pasta. While the cucumbers rest, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente—it should have a slight, pleasant resistance when you bite into it, not mushiness. When you drain it, the steam will carry a warm, toasted wheat aroma. Rinse the pasta briefly under cold running water to stop the cooking process and cool it down.

Make the creamy dressing. In a large mixing bowl, combine the Greek yoghurt, double cream, lemon juice, white wine vinegar, minced garlic, black pepper, and the sea salt flakes. Whisk everything together until the mixture is smooth, pale, and glossy. Taste it—the tang should be bright but not overwhelming. The scent of lemon and garlic will be clean and sharp.

Dry the cucumbers. After their 20-minute rest, pat the cucumber pieces dry with a clean tea towel or kitchen paper. They should feel dry to the touch and slightly shrunken. This step is crucial; the salt has done its job, and now we remove the moisture so the dressing stays thick and luxurious.

Combine everything. Add the cooled, drained pasta to the bowl with the dressing. Add the dried cucumber pieces, the finely chopped dill, and the sliced spring onions. Using a large rubber spatula, fold everything together gently but thoroughly. Watch as the creamy dressing coats each piece of pasta and cucumber, turning a soft, pale green from the herbs. The dill will release its full, anise-like fragrance into the air.

Rest and serve. Cover the bowl tightly with cling film and place it in the refrigerator for at least 30 minutes. This rest time is not optional—it allows the flavours to marry and the pasta to absorb some of the dressing. When you're ready to serve, give it one more gentle stir. If the salad seems a bit thick, loosen it with a tablespoon of milk or water. Garnish with toasted walnuts if you like, for a warm, earthy crunch that contrasts with the cool creaminess.