Thinly slice the mushrooms. Heat a sauté pan with a little oil. Season the mushrooms and toss them through the paprika and chilli flakes then cook the mushrooms for about a minute. Set them aside.
Finely slice the onion and put in a bowl of water for five minutes.
Slice the tomatoes. Halve the cucumber lengthways and deseed then slice into half-moons.
Drain the onion and shake dry.
Mix with the chives, tomatoes and mushrooms then drizzle with a little olive oil and sherry vinegar. Mix through some of the leaves, season to taste and serve.
