• 375 g spaghetti
• 2 cloves garlic
• 350 gm chicken breast
• 6 small zucchini
• Finely grated rind of a lemon
• 3 spring onions
• 2 tablespoons Parmesan cheese
• ¼ light sour cream

Slice the chicken into thin slices and cook in a large fry pan with a little oil and the crushed garlic until lightly browned. Grate the zucchini or make zucchini noodles and add to the pan.

Cook the pasta, drain and then add this to the chicken while you prepare the sauce.

Combine the lemon rind, onions, sour cream and fresh herbs (optional). Gently stir this through the pasta. Season to taste and serve with an extra sprinkle of Parmesan and some fresh crusty bread.

• ½ watermelon
• 1 red onion
• 2 tsp toasted cumin seeds
• 200 g feta
• 3 tbsp good quality olive oil

Lettuce, sprouts, rocket or a combination of your favourite salad vegetables

Toasted chopped almonds, walnuts, sunflower seeds or a combination of your favourites.

Remove the rind and the seeds from the watermelon and cut into thin slices and combine with the chopped onion and salad greens in a large bowl. Add in the finely sliced feta, nuts and seeds and and dress with the olive oil and black pepper.