5 cool, citrus dishes from Giada, Paula and Jamie

Dressing: Mix the citrus juices and zests together, add a pinch of salt and put to one side. Next, heat 2-3 cm of vegetable oil in a small, deep saucepan. As a temperature guide, you can put a little piece of potato in the oil; when it turns golden and floats to the surface, the oil is hot enough, so remove the potato and put all the garlic in the pan. Move the slices around, keeping a close eye on them, and as soon as they start to turn golden remove them quickly and carefully with a slotted spoon. Wait too long and they'll burn! Drain on kitchen paper. Add all the ginger slices to the pan and fry until golden — again, don't let them burn — then remove to drain on kitchen paper.

Get a sharp knife and cut the tuna in half lengthways; place flat and slice into 0.5 cm-ish thick slices — be careful! Lay the slices out on a big platter or on individual plates and sprinkle with a little salt, the garlic and the ginger. In a bowl, mix the shoots and cresses, giving them a little scrunch together, then place them on top of the tuna either on the platter or on the individual plates.

Drizzle your kinda yuzu dressing over the top of the shoots and tuna, followed by a few tiny glugs of soy sauce and sesame oil.

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.

Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.

For the yogurt sauce: In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.

Preheat a grill to medium heat.

Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.

At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita. Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita and enjoy!