It’s really easy but needs a day or two in the marinade - mix up juice of two lemons, loads of salt (way more than you think you need), olive oil, couple of spoonfuls of nutritional yeast and a pinch of herbs (I use oregano or mint). Let it sit in the fridge for 24 hours ish and eat - it’s really good in a basic Greek salad with cucumber, tomato, olives and red onion and a lemony vinaigrette.