Fig Mozzarella Tomato. This is making the most of what’s in season. (see Walnut Pesto). Healthy Wraps (some wholegrains & no preservatives), fresh tomatoes, a fig per person, torn buffalo mozzarella, fresh basil, prosciutto optional (check it’s preservative free, should just be salted and air dried).  Warm oven to 160C, place wraps cut in half on baking tray. Spread 1 Tblsp walnut pesto per half, slice big fat juicy tomatoes thick, a thinner slice of fig on top, tear some mozzarella, top with one slice of prosciutto torn and bake for 7-10 minutes until base is browned. Top with fresh basil leaves. This is a quick, tasty, light, low carb dinner or weekend lunch.