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A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.

Indian lemonade, made savory with black salt and roasted cumin. Sweet, sour, salty and faintly smoky. The fastest cure there is for a hot afternoon.

Ripe watermelon blended with water and lime into something lighter and more drinkable than juice. Five minutes of work and it tastes like the middle of summer.

Good bread toasted hard, rubbed with a cut clove of garlic, then with the cut face of a ripe tomato until the crumb is stained red. Salt, olive oil, and nothing else.

Cannellini or butter beans forked into a chunky, garlicky spread with olive oil and lemon, piled onto good toast and topped with sliced tomato, herbs and chili flakes. Ten minutes, and far more filling than it looks.

A dark, herby, aggressively savory spiced water: mint, cilantro, tamarind and roasted cumin. Drunk as an appetiser, and it genuinely works as one.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.