Wash and dry the chili peppers. Toast them on a stove or grill. Halve them, starting from the stem down. Leave the stem whole.
Arrange them in a plate. Cut the cucumber finely, add the chopped garlic and drain the juice of the lemon.
Season with salt and olive oil. Stir and cover with a lid or other plate, leave in the fridge for them to cool and soak in the marinade.
Cut up a few bunches of dill and parsley, sprinkle before serving.