30g (2 rounded tbsp) cooked puy lentils (35 cals) lemon zest (1 cal) Total 250 cals  Cut the courgettes into long,  cm wide slices. Mix with the oil and a pinch of salt.  Heat a ridged griddle until smoking, then cook the courgette slices, turning once, until striped with dark brown on both sides. You will probably have to do this in at least two batches.  Transfer the courgettes to a bowl and mix with the lemon zest, feta and lentils. Just before serving, mix through the ripped mint leaves. If the feta is more salty than sharp, you may want to squeeze over a little lemon juice. 4. Roasted shallot, aubergine and cumin filo tart Boys' perk: use two sheets of filo, one on top of the other Ingredients 200g small shallots (not the large "banana" shallots) (40 cals) 1 tsp olive oil (40 cals) 1 tsp cumin seed (1 cal) a 300g aubergine (45 cals) 200g baby plum tomatoes (34 cals) a small clove of garlic, crushed (3 cals) tsp fresh thyme leaves (0 cals) 1 sheet of filo pastry (49 cals) plus  tsp olive oil (20 cals) 1 tbsp Greek yogurt (17 cals) 3-4 basil leaves (1 cal) Total 250 calories Preheat the oven to 200C/400F/Gas 6.  Cut the shallots into quarters and peel off the papery skin. Put them in a large roasting tin lined with non-stick parchment and toss in the 1 tsp olive oil and most of the cumin (keep