SUMMER BITES

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All recipes are taken from Slimming World’s collection. Recipes are based on Slimming World’s Food Optimising plan and the liberating concept of Free Food – food that is naturally lower in energy density (calories per gram) and most satiating, so you stay fuller for longer. To find out more about Slimming World and how to join, visit slimmingworld. co.uk or slimmingworld.ie, or call 0344 897 8000 or 01 656 9696.

Summer soirée DISH OUT SOME SCRUMMY TREATS THAT ARE FRESH AND LIGHT THIS SEASON

PRAWN & HOT-SMOKED SALMON PASTA

Ready in 25 minutes

SERVES INGREDIENTS 4 250g dried farfalle pasta Low-calorie cooking spray 1 red onion, sliced 2 garlic cloves, crushed 220g cherry tomatoes, halved 100g fat-free natural fromage frais 2 lemons, juice of 1,1 cut into wedges to serve 200g spinach 150g hot-smoked salmon, flaked 150g cooked peeled king prawns

METHOD

Cook the pasta according to the pack instructions, then drain, reserving 150ml of the cooking water. Meanwhile, spray a large, wide, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onion for 4-5 minutes until starting to soften, adding a splash of water if it starts to stick.

Add the garlic and tomatoes, and fry for a further 5 minutes. Stir in the fromage frais, lemon juice, spinach and reserved pasta cooking water. Season, then stir in the pasta, salmon and prawns, and cook until everything is piping hot.

Divide between 4 bowls, top with a twist of black pepper and serve with the lemon wedges for squeezing over.

Tip: If you already have fat-free natural yogurt in your fridge, you can use that instead of fatfree natural fromage frais.

FETA-STUFFED PEPPERS WITH COLOURFUL COUSCOUS

SERVES 4

Ready in 40 minutes

INGREDIENTS 4 red peppers, halved, deseeded and cores removed 200g cherry tomatoes 180g feta cheese, broken into chunks 10g fresh basil, leaves picked

For the couscous: 2 red onions, sliced into thin wedges 1 small cauliflower, cut into bite-size florets ½ tsp ground cumin ½ tsp ground coriander Low-calorie cooking spray 300g plain dried couscous 30g fresh parsley, leaves roughly chopped 120g pomegranate seeds Juice of 1 lemon

METHOD Preheat your oven to 220°C/fan 200°C/ gas 7. For the couscous, put the onions and cauliflower on a large, non-stick baking tray. Scatter over the spices and toss to coat. Spray with low-calorie cooking spray and season.

Put the peppers cut-side up in a small, non-stick roasting tin so they sit snugly. Divide the tomatoes, feta and most of the basil between the pepper halves. Season and spray with low-calorie cooking spray. Roast the onions and cauliflower, and peppers for 20-25 minutes, tossing the onions and cauliflower halfway.

Meanwhile, make up the couscous according to the pack instructions (without butter or oil). Fluff up the grains with a fork, then stir in the parsley, most of the pomegranate seeds and the lemon juice.

Stir the onions and cauliflower through the couscous. Divide between 4 bowls, then top each with 2 pepper halves. Scatter over the remaining basil and pomegranate seeds.

KEY LIME CHEESECAKE POTS

Ready in 20 minutes, plus chilling

INGREDIENTS SERVES 4 METHOD 3 ginger nut biscuits Put the biscuits in a plastic food bag 2 sheets leaf gelatine and bash with a rolling pin to make 150g plain extra-light soft cheese fine crumbs. Divide between 4 x 200ml 300g fat-free natural Greek-style yogurt dessert jars or glasses. Soak the gelatine 1½ level tbsp sweetener granules in cold water for 5 minutes, or until Zest and juice of 1½ limes softened. 150g fresh strawberries, hulled and Meanwhile, whisk the cheese, quartered, or cut into eighths if large yogurt and sweetener until smooth. Pour the lime juice into a small, non-stick saucepan and heat until hot but not bubbling. Remove the gelatine, squeeze out any excess water and add to the pan. Stir quickly until dissolved.

Pour the lime juice mixture into the cheese and yogurt mixture, and stir until combined. Divide evenly between the jars or glasses and chill for at least 1-2 hours, or overnight. Decorate with the strawberries and lime zest to serve.