Kebab shop salad somehow tastes fresher than anything you prepare at home, even though the ingredients are almost always the same. Edinburgh customers often mention that the salad at places like Yayas Grillhouse has a certain crispness and flavour that’s hard to describe.

Most of this comes from timing. Grillhouse salad is chopped in specific intervals, not all at once. The vegetables rest in their own moisture long enough to settle but not long enough to wilt. Staff turn the bowls periodically, allowing the light seasoning to distribute subtly.

You can copy the ingredients, but the rhythm of preparation — the pace of a working kitchen — is nearly impossible to imitate at home.