Dried fruit compote and Greek yogurt: The night before, put 50g roughly chopped ready-to-eat dried fruits in a heatproof bowl, then add 2 lightly crushed cardamom pods and cover with 100ml boiling water and 3tbsp orange juice. Cover, then put in the fridge to soak overnight. Serve with a 175g pot fat-free Greek yogurt, topped with 15g chopped nuts.
30g ricotta with an oatcake an sliced cucumber
Mango turkey tabbouleh: Put 50g bulgur wheat in a pan and cover with water. Bring to the boil, then simmer for 8–10 min until tender. Fluff up the softened bulgur wheat with a fork, then add the zest and juice of 1 lemon and a drizzle of olive oil. Toss with a small handful of chopped fresh mint and flatleaf parsley leaves, diced cucumber, 5 halved cherry tomatoes and 50g chopped ripe mango.
Aldo Zilli’s roasted tomato arrabbiata with a green salad and 1tbsp French dressing