This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.
The key to chilled soups is to ensure they're well seasoned to bring out the flavours, which are dulled by chilling. And they must be well chilled so, in the interests of speediness, here we've poured the soup into serving bowls and popped them in the freezer for 15 minutes. If you have more time, chill it in the fridge overnight.
There's a great range of soba noodles on the market, from gluten-free pure buckwheat noodles to wheat-flour versions. The methods for cooking each vary, so follow the packet instructions.
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.
We love this speedy carrot and almond hummus as a dip, but it's also excellent served with grilled chicken skewers and a herb salad for a more substantial meal.
A crunchy slaw is guaranteed to make you feel refreshed (and virtuous) almost instantly. It might sound like an odd idea to massage the kale before making the salad, but this softens the leaves and makes it far more pleasant to eat raw.
This simple curry is great served with steamed basmati rice, but it's also fantastic with the cauliflower rice we have here. The cauliflower rice can simply be steamed; we like to add a bit more flavour by frying it with mustard seeds, onion and garlic. A dollop of yoghurt would add a touch of richness if you fancy it.
Most Thai salads have a fair whack of sugar in the dressing. We've pared it back a little here and used coconut sugar instead of refined sugar.
A Greek sheep's milk cheese, such as kefalotyri, is the natural choice for Santorini's spin on the Greek salad; another sheep's milk cheese, such as pecorino, will work well, too. Top-notch tomatoes and anchovies make all the difference here.