There's something about cucumbers I find appealing. The fact that they are low in calories while containing important vitamins and minerals clearly makes them a good bet for the lunch box. Their high water content also aids hydration and can help you meet daily fluid needs. For a multitude of reasons therefore, this recipe for spicy cucumbers with yogurt, lemon and herbs became the centre of this evening's meal.

Boasting the hallmarks of a Persian cucumber yogurt dish, I chose to serve it with harissa baked chicken thighs and roasted asparagus. Ironically, it was received as 'plain and simple' compared with last night's Sri Lankan dal with coconut and lime kale. More importantly, all plates were cleared this evening and there was little left over for lunches.