about 1 whole liver) (58 cals) tsp olive oil (10 cals) 4 thin spring onions, thinly sliced (40g) (13 cals) Dressing: 1 tbsp soy sauce (10 cals) 1 tsp olive oil (40 cals) tsp wine or cider vinegar (0 cals) a few drops of chilli sauce (optional) Total: 206 calories  Steam the green beans until just done then cool under the tap.  Check the liver for any white membranes or greenish spots and cut them out.  Preheat the grill. Run the liver over with the  tsp olive oil. Spread out the lobes of the liver and grill it for about two minutes on each side until lightly browned. Leave to cool.  Mix the dressing ingredients. Toss the beans and spring onion in the dressing.  Thinly slice the liver (a ceramic knife is the best implement) and mix through the salad. 3. Griddled courgettes with feta, lemon, mint, puy lentils Puy lentils make this salad satisfyingly filling, while the flavours come from the smoky grilled courgettes, fragrant lemon zest and mint, and salt-sour feta. 1 tbsp raw lentils will be enough, if you are cooking your own, or use a tin. Keep the rest for a non-fast day, to eat mixed with chopped herbs and olive oil with meat or fish, or freeze them. Boys' perk: extra 20g feta cheese. ingredients 500g courgettes, the smallest you can find (90 cals) 30g feta cheese (83 cals) 15 mint leaves (1 cal) 1 tsp olive oil (40 cals)