Celebrate this summer's freedoms by shaping up with our WW recipes (2024)

Summer and the freedom to enjoy it is just round the corner. Lazy afternoons with friends in the park, a family party, a beach holiday or shopping for new clothes – these are all simple pleasures we’ve dreamed of for so long.

Yet the prospect of shedding those winter layers and exposing extra lockdown pounds as the weather warms up can be daunting. Successive lockdowns have taken a toll on our waistlines – research shows half of us had put on weight by the end of 2020.

And on top of this, many of us are still counting the cost of Christmas indulgences followed by a winter where our health may have taken a back seat, whether due to the pressures of trying to combine working from home with helping children to home-school, or the temptation to cheer ourselves up with an extra biscuit or another glass of wine.

‘The last year’s been tough on all of us in many ways – but we can’t change the past,’ says Julia Westgarth, Head of Programme at WW, formerly known as Weight Watchers.

‘So be kind to yourself and don’t reproach yourself if you did put on weight or got unfit – but resolve to do something positive about it now.’

That’s why the Daily Mail has teamed up with WW to bring you this fabulous new series to help you get into the best possible shape to celebrate this summer’s freedoms. If you begin today, by 21 June when all Covid restrictions are due to lift you could be nearly a whole stone lighter and a dress size smaller than you are now.

Starting in today’s Weekend magazine, continuing in tomorrow’s Mail On Sunday and all next week in special Daily Mail pullouts, we’ll share expert tips to help you shape up and shed unwanted weight as well as advice on how to adopt a positive mindset and cope with stress. And we’ll also be sharing a selection of tempting, healthy WW recipes based on delicious summer ingredients.

No food is off-limits – you can tuck into a bowl of mango lassi bircher muesli for breakfast, followed by spiced chicken, lentil and squash salad for lunch, rounded off with a dinner of spaghetti with chilli, cherry tomatoes and prawns – all these dishes are featured in today’s recipe pages.

There are sweet treats too, such as summery Pimm’s ice lollies (p53) or an indulgent grilled fruit salad with burnt sugar and lime yoghurt (p52).

But everyone’s needs are different when it comes to losing weight. That’s why myWW+ offers you three plans to choose from – Green, Blue and Purple – depending on the kind of foods you like to eat and how you live your life (see panel below).

All three are based on WW’s scientifically proven system of SmartPoints and ZeroPoint foods, and you’ll lose the same amount of weight whichever plan you choose. But it’s not just about losing weight; based on the science of proven behaviour-change techniques, WW’s flexible, holistic wellbeing programme myWW+ can also help you to get fitter, sleep better and adopt a more contented outlook.

‘Whatever your goals, myWW+ is there to help,’ says Julia.

‘And because happier people make healthier choices, myWW+ is underpinned by an extensive package of mindset tools to help you see the world more positively, which in turn makes it easier to achieve your health, fitness and personal goals.’

A good place to start is by taking WW’s personalised online health assessment – you don’t have to be a member to do this. It’ll guide you as to which plan will best suit your lifestyle and the food you like to eat, and will help you prioritise the elements of your health you’d like to change (see box on p53 for membership details).

All membership plans offer access to thousands of tried-and-tested, delicious, healthy WW recipes, support from WW Coaches, the myWW+ app (see box, top left) and the support of an online community via the WW platform Connect.

If you’re keen to get out and about, WW’s workshops are open again and welcoming existing and new members to meet WW Coaches face to face, get weighed and get support from the WW community. Or if you’d prefer to take things more cautiously, online workshops are still available.

WW has also launched a new membership plan, Digital 360, offering exclusive live and on-demand online coaching sessions you can access through the myWW+ app, wherever and whenever you want to.

You can choose from meditation sessions or cookery demonstrations, workouts and even celebrity podcasts, all designed to encourage you to find successful ways to adopt healthier habits for life.

‘Whatever your lifestyle, the flexibility of WW means there’s a plan and an approach that’ll work for you,’ says Julia Westgarth.

Above all, myWW+ is realistic and achievable; you will steadily lose weight – between ½lb and 2lb a week is a healthy and realistic goal – meaning you could be a stone lighter in seven weeks’ time.

And with myWW+ you’ll also discover a new, healthy way of life that means you’ll stay in good shape once summer is past.

JAMES CORDEN’S FAVOURITE WW RECIPE

Pizza is a favourite treat for many people – and comedian and talk-show host James Corden is no exception. He recently announced he had teamed up with WW in a bid to improve his health this year, having struggled with his weight throughout his life.

‘I want to change the way I live,’ says James. ‘I don’t want to wake up tired or feel embarrassed when I’m chasing my son on the soccer field and out of breath after three minutes.

'If 2020 taught us anything it was that taking care of yourself has to be a priority. I absolutely believe WW has the tools in place to help me make this change.’

James, who’s lost 20lb since joining WW in January 2021, readily admits he would vow to lose weight and overhaul his health every year, only to find himself slipping back into his old habits. But since joining WW he’s been delighted at how much easier he’s found it to keep to his healthy eating resolutions.

‘It’s been a revelation,’ he says. ‘I feel like I’m in charge in a way I didn’t before.’ It turns out that a quick-fix diet was ‘not the answer’ for James.

Instead, adopting theWW healthy living programme – ‘which is more about health and wellness and feeling better’ – has enabled him to focus on looking after himself rather than feeling deprived just to ‘lose a load of weight’.

But the weight’s been dropping off as he’s learned to adapt his eating habits and to plan for occasional treats – such as this pizza below, which he says is ‘sensational’. For more information, visitww.com/James.

CHICKPEA-CRUST PIZZA WITH BROCCOLI & SAUSAGE

Serves 4 l Prep 20 mins l Cook 25 mins

• 2 tins of chickpeas, drained
• 1 garlic clove
• 2 level tsp cornflour
• 1 level tsp dried oregano
• 1 pinch of salt
• ¼tsp black pepper
• 1 level tsp cayenne pepper
• 25g (1oz) vegetarian Parmesan-style hard cheese
• 1 large egg
• 170g tenderstem broccoli

Tomato pizza topping

• 125g tomato pizza sauce
• 112g light mozzarella, torn
• 2 chicken sausages, thinly sliced, grilled
• ¼ of a medium red onion, chopped
• 1 pinch of chilli flakes

Place a pizza stone or heavy baking tray in the oven. Preheat the oven to 220°C/fan 200°C/gas 7 (put the stone or tray in as it heats). In a food processor, pulse the chickpeas and garlic until finely chopped, about 10 times.

Add the cornflour, oregano, salt, black pepper and cayenne. Blitz for 1 minute, scraping down the sides as needed, until smooth. Add the hard cheese and egg; blitz for 30 seconds until well blended.

Spoon the purée onto a piece of parchment paper and spread with a spatula to a thin 30cm circle. Slide the crust with the paper onto the hot pizza stone or baking tray. Bake for 15 minutes or until lightly brown and crisp around the edges.

Meanwhile in a medium pan over a high heat, bring water to the boil. Add the tenderstem broccoli and cook for 2 minutes. Drain and rinse under cold water until cool, then pat dry.

Carefully remove the crust on the parchment from the oven, leaving the oven on. Spread the tomato sauce over the crust, leaving a 2cm border.

Top with mozzarella, sausage, onion, broccoli and chilli flakes. Slide the pizza on the parchment back onto the tray or pizza stone. Bake for 10 minutes or until the cheese melts and the toppings are heated through. Cut into 8 equal slices to serve.

BREAKFASTS

CHOCOLATE & RICOTTA PANCAKES WITH ROASTED RHUBARB & STRAWBERRIES

Serves 6 l Prep 10 mins l Cook 30 mins

• 400g rhubarb, cut into 3cm pieces
• 250g strawberries, halved
• 45g caster sugar
• 260g ricotta cheese
• 185ml skimmed milk
• 3 eggs, separated
• 150g self-raising flour
• 2tbsp cocoa powder
• Calorie-controlled cooking spray
• 120g 0% fat natural Greek yoghurt

Preheat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper and spread the rhubarb and strawberries over it. Sprinkle with 30g of the sugar and toss to coat. Roast for 20 minutes, or until softened.

Meanwhile, whisk the ricotta, milk and egg yolks in a large bowl. Sift in the flour and cocoa powder, add the remaining sugar and whisk until combined.

Using an electric beater, whisk the egg whites to stiff peaks in a separate clean, dry bowl. Gently fold into the ricotta mixture.

Mist a large non-stick frying pan with cooking spray and set over a medium heat. Spoon in enough batter to make 4 small pancakes. Cook for 2-3 minutes on each side, until golden and cooked through. Transfer to a plate, cover and keep warm.

Repeat this step with the remaining mixture to make 8 more pancakes.

Divide the pancakes among 6 plates and top with the roasted fruit, along with any cooking juices, and the yoghurt.

CUMIN-SPICED SCRAMBLED EGGS WITH SMOKED SALMON

Serves 4 l Prep 5 mins l Cook 10 mins

• Calorie-controlled cooking spray
• 2 banana shallots, finely chopped
• 8 eggs
• 4tbsp skimmed milk
• 2tsp cumin seeds
• 2 garlic cloves, crushed
• 4 x 35g multi-seeded flatbreads
• 160g smoked salmon
• Freshly ground black pepper
• Fresh coriander leaves, to garnish
• Lemon wedges, to serve

Lightly mist a non-stick frying pan with cooking spray and set over a medium heat. Add most of the shallots and cook for 3-4 minutes, until softened but not coloured.

Meanwhile, whisk the eggs and milk in a jug with the cumin and garlic. Pour into the frying pan and cook, stirring, for 3-4 minutes, until softly scrambled. Remove the pan from the heat.

Toast the flatbreads and arrange on plates. Top with the scrambled eggs and smoked salmon. Sprinkle with the remaining shallots and freshly ground black pepper, garnish with coriander and serve with lemon wedges.

YORKSHIRE PUDDING FRY-UP

Serves 1 l Prep 15 mins + resting l Cook 30 mins

• 45g plain flour
• 3 eggs
• Salt and freshly ground black pepper
• ½tbsp vegetable oil
• Calorie-controlled cooking spray
• 2 unsmoked bacon medallions
• 100g cherry tomatoes on the vine
• 100g baby button mushrooms, halved
• 1tbsp chopped fresh flatleaf parsley, plus extra leaves to garnish

Put the flour in a bowl and make a well in the centre. In a jug, whisk 2 of the eggs with 80ml cold water. Gradually whisk the eggs into the flour to form a smooth batter. Season, then cover and allow to rest for 1 hour.

Preheat the oven to 220°C/ fan 200°C/gas 7. Put the oil in a 20cm ovenproof frying pan and heat in the oven for 10 minutes, until the oil is very hot. Pour the batter into the pan and bake for 20 minutes, until risen. Remove from the oven and set aside to rest.

Heat a non-stick griddle pan over a medium-high heat. Mist with cooking spray and griddle the bacon for 5 minutes, turning once. Add the tomatoes to the pan for the final few minutes of cooking time and griddle alongside the bacon. Transfer to a plate, cover and keep warm.

Mist a non-stick frying pan with cooking spray and fry the mushrooms over a medium heat for 2-3 minutes. Transfer to a bowl, toss with the parsley, then cover and keep warm.

Mist the pan with more cooking spray and fry the remaining egg for 2-3 minutes, until the white is set and the yolk soft. Slide the Yorkshire pudding onto a plate, then fill with the bacon, tomatoes, mushrooms and fried egg, and season to taste. Scatter with the extra parsley leaves and serve.

MANGO LASSI BIRCHER

Serves 4 l Prep 15 mins + overnight chilling

• 500g mango, cubed
• 290g 0% fat natural Greek yoghurt
• 30g pistachios, shelled and roughly chopped
• 6 cardamom pods, seeds taken out and finely crushed
• 120g porridge oats

Put 300g mango in a large bowl and use a hand blender to blitz to a smooth purée. Stir in 250g yoghurt, 20g pistachios, the cardamom seeds and 100ml water. Add the porridge oats and stir until well combined. Cover and chill in the fridge overnight.

To serve, divide half the mixture among 4 serving jars or glasses. Top with half the remaining mango, then the rest of the bircher mixture.

Finish with a layer of the remaining mango, the remaining yoghurt and the rest of the chopped pistachios.

OH-SO-EASY OVERNIGHT PORRIDGE POT

Serves 1 l Prep 5 mins + overnight chilling

• Cook 5 mins
• 20g porridge oats
• 75ml reduced-fat coconut milk
• ¼tsp vanilla extract
• 200g blueberries
• 2tsp agave syrup
• 1tsp lemon juice

Combine the porridge oats, coconut milk and vanilla extract in a bowl. Chill in the fridge overnight. Bring the blueberries, agave syrup and lemon juice to the boil in a small pan.

Reduce the heat and simmer until the mixture is thick and jammy – about 5 minutes. Leave to cool, then chill in the fridge overnight. In the morning, stir the blueberry compote through the coconut porridge.

LUNCHES

STEAK & PEPPER QUESADILLAS

Serves 4 l Prep 15 mins l Cook 30 mins

• Calorie-controlled cooking spray
• Salt and freshly ground black pepper
• 2 x 200g rump steaks
• 1 red and 1 yellow pepper, deseeded and sliced
• 1 red onion, halved and sliced
• 1 garlic clove, finely chopped
• ½tsp chilli flakes
• 4 WW White Wraps (from supermarkets)
• 135g WW Grated Reduced Fat Mature Cheese (as above)
• A handful of coriander leaves, plus extra to garnish
• Mixed green salad, to serve
• Lime wedges, to serve

Mist a large non-stick frying pan with cooking spray. Season the steaks with salt and pepper and sear over a medium-high heat for 2 minutes on each side.

Remove from the pan and set aside to rest for 10 minutes, then thickly slice.

Meanwhile, mist the pan with more cooking spray and stir-fry the peppers and onion over a medium-high heat for 6-8 minutes. Add the garlic and chilli flakes and cook for 1 minute. Transfer to a bowl.

Mist the pan with more cooking spray and add 1 wrap. Scatter with a quarter of the cheese, followed by half the pepper mixture and half the steak. Scatter with another quarter of the cheese and half the coriander.

Top with asecond wrap, mist with more cooking spray and cook for 3-4 minutes, pressing down with a spatula. Carefully flip the quesadilla over and cook on the other side for another 3-4 minutes, until the wraps are golden and the cheese is melted.

Remove from thepan. Repeat to make a second quesadilla. Cut the quesadillas into quarters and arrange 2 quarters on each plate. Garnish with the extra coriander and serve with the salad and lime wedges.

ROASTED TOMATO CRUSTLESS QUICHE

Serves 4 l Prep 10 mins l Cook 40 mins

• 250g cherry tomatoes on the vine
• 2tsp olive oil
• 1 onion, diced
• 2 mixed peppers, deseeded and diced
• 10 fresh basil leaves, torn
• 25g vegetarian Italian hard cheese, finely grated
• 6 large eggs
• 150ml skimmed milk
• 1tbsp tomato purée
• Salt and freshly ground black pepper

Preheat the oven to 180°C/fan 160°C/ gas 4. Line a 20-22cm diameter pie dish or cake tin with baking paper.

Chop 50g of the tomatoes and set aside the remaining tomatoes (leave them on their stems). Heat the olive oil in a medium frying pan over a low heat and cook the onion for 6-8 minutes, until soft.

Add the peppers and cook for 1 minute, then add the chopped cherry tomatoes and cook for 1 minute. Remove the pan from the heat and stir in the basil. In a bowl, whisk together the grated cheese, eggs, milk and tomato purée, and season to taste.

Stir in the onion andpepper mixture, then pour everything into the prepared pie dish. Bake for 25 minutes, then top with the remaining cherry tomatoes and bake for 5 minutes, or until the quiche is set and the tomatoes are tender. Serve hot, warm or cold, cut into wedges.

CHICKPEA & GOAT’S CHEESE SALAD

Serves 4 l Prep 5 mins

• 2 x 400g tins of chickpeas
• 400g cherry tomatoes, halved
• 70g rocket
• 1tbsp extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1tsp dried oregano
• Salt and freshly ground black pepper
• 150g goat’s cheese, roughly chopped

Drain and rinse the chickpeas and place in a large serving bowl along with the halved cherry tomatoes and rocket. Whisk together the olive oil, lemon zest and juice and dried oregano.

Pour overthe salad and toss to combine, then season to taste. Toss the goat’s cheese through, then serve.

PEA, MINT & HAM SOUP

Serves 4 l Prep 10 mins

• Cook 15 mins
• 800ml chicken stock, made with 1 stock cube
• 1 onion, finely chopped
• 150g potato, chopped
• 450g frozen peas
• 2tbsp fresh mint, chopped
• 125g wafer-thin ham, cut into strips

Put the chicken stock, onion, potato and peas in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the potato is tender.

Remove and reserve a few of the peas, to garnish later. Stir the fresh mint into the soup and use a stick blender to process until smooth.

Stir in most of the ham and heat through. Serve garnished with the reserved peas and ham.

SPICED CHICKEN, LENTIL & SQUASH SALAD

Serves 4 l Prep 5 mins l Cook25 mins

• 2tsp ground cumin
• 2tsp ground coriander
• 1tsp ground cinnamon
• 4 x 165g skinless chicken breast fillets
• Salt and freshly ground black pepper
• 600g peeled butternut squash, cut into small cubes
• 1 red onion, thinly sliced
• Calorie-controlled cooking spray
• 2 x 400g tins of Puy lentils, drained
• 60g rocket
• A handful of fresh flat-leaf parsley, roughly chopped

Preheat the oven to 200°C/ fan 180°C/gas 6. Combine the spices in a small bowl. Put the chicken into a plastic freezer bag, add half the spice mixture and season well with salt and black pepper.

Sealthe bag, then rub the spices into the chicken. Set aside to rest for 10 minutes.

Put the butternut squash and red onion in a large roasting tin and mist all over with cooking spray. Scatter with the remaining spice mixture and toss to coat.

Season well, then roast for 25 minutes, or until the vegetables are tender. Mist a large non-stick frying pan with cooking spray and set over a medium heat. Cook the chicken for 10 minutes, turning once, or until cooked through. Transfer to a board and allow to rest for 5 minutes. Cut into thick slices.

Combine the lentils and roasted veg in a bowl, then toss through the rocket and parsley. Divide between plates and serve topped with the chicken.

DINNERS

TUNA BAKE

Serves 4 l Prep 10 mins l Cook 40 mins

• 240g penne pasta
• Calorie-controlled cooking spray
• 2 onions, finely chopped
• 4 peppers, deseeded and sliced
• 3 garlic cloves, finely chopped
• 2tsp paprika
• 2tsp dried oregano
• 1tsp chilli flakes
• ½tsp cayenne pepper
• 400g tin of tuna in water, drained
• Salt and freshly ground black pepper
• 800g passata
• 2tsp balsamic vinegar
• A dash of Tabasco sauce
• 2 x 40g packs of cheese sauce mix
• 40g reduced-fat mature Cheddar, finely grated

Preheat the oven to 180°C/fan 160°C/gas 4. Bring a pan of water to the boil and cook the pasta for 10-12 minutes, or to the pack instructions, until tender, then drain.

Meanwhile, mist a large frying pan with the cooking spray, add the onions and peppers and cook over a medium heat for 5-10 minutes, or until softened. Add the garlic, paprika, oregano, chilli flakes and cayenne pepper and cook for 1 minute.

Stir in the tuna and season. Add the passata, balsamic vinegar and Tabasco sauce and bring to the boil. Reduce the heat and simmer for 2-3 minutes. Remove from the heat and stir in the cooked pasta.

Combine the cheese saucemix with 250ml boiling water in a jug and stir until thickened. Gently stir into the pasta mixture, then spoon into 4 individual pie dishes or a 2-litre baking dish.

Top with the gratedcheese and bake for 20-25 minutes, until the cheese is melted and golden.

SALMON WITH GREEN RICE & SALSA

Serves 4 l Prep 10 mins l Cook 20 mins

• 4 spring onions, finely chopped
• 4 garlic cloves, finely sliced
• 50g fresh flat-leaf parsley, finely chopped
• 25g fresh coriander, finely chopped
• 250g basmati rice, rinsed
• 700ml fish stock, made with 2 stock cubes
• 4 x 130g salmon fillets
• Calorie-controlled cooking spray
• Salt and freshly ground black pepper

For the salsa

• 3 ripe tomatoes, finely chopped
• ½ a cucumber, finely chopped
• Zest and juice of 1 lime

Preheat the oven to 220°C/fan 200°C/gas 7. Set a nonstick pan over a medium heat and cook most of the spring onions (reserving 1tbsp) with the garlic, parsley, most of the coriander (reserving 1tbsp) and 1tbsp water for 2-3 minutes until softened and fragrant.

Add therice and stock, stir to combine, then cover with a lid and bring to the boil. Simmer for 15 minutes until the rice is tender. Meanwhile, put the salmon on a baking tray lined with baking paper, mist with cooking spray, season and roast for 15 minutes until cooked through.

While the salmon is cooking, combine the salsa ingredients with the remaining spring onions and coriander, then season to taste. Serve the rice topped with the salmon and salsa.

SPICY PORK & BLACK BEAN ENCHILADAS

Serves 4 l Prep 20 mins

• Cook 40 mins
• Calorie-controlled cooking spray
• 1 small onion, thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 400g extra-lean pork mince (5% fat)
• 2 garlic cloves, crushed
• 1tbsp ground cumin
• 1tbsp smoked paprika
• 1tsp chilli flakes
• 400g tin of black beans, drained and rinsed
• 400g passata
• A small handful of fresh coriander, finely chopped, plus extra leaves to serve
• Salt and freshly ground black pepper
• 4 WW White Wraps (from supermarkets)
• 50g half-fat crème fraîche
• 50g reduced-fat Cheddar, grated

Preheat the oven to 200°C/ fan 180°C/gas 6. Mist a large non-stick pan with cooking spray and cook the onion and pepper over a medium heat for 6-8 minutes, until softened.

Add the pork and cook, stirring, for 5 minutes. Add the garlic and spices and cook for a further minute. Stir in the beans and 300g of the passata.

Simmer for 3-4 minutes, then remove from the heat. Stir in the coriander and season. Mist an 18cm square baking dish with cooking spray. Divide the pork filling between the wraps then roll up tightly and place in the dish join-side down.

Spoon over the remaining passata then top with the crème fraîche and Cheddar. Bake for 15-20 minutes until the cheese is melted and bubbling. Scatter with the extra coriander to serve.

SPAGHETTI WITH CHILLI, CHERRY TOMATOES & PRAWNS

Serves 4 l Prep 5 mins l Cook 10 mins

• 300g spaghetti
• Calorie-controlled cooking spray
• 3 garlic cloves, crushed
• ¼tsp chilli flakes
• 150g cherry tomatoes, halved
• 240g raw king prawns, peeled and deveined
• 1tbsp tomato purée
• Salt and freshly ground black pepper
• Zest of 2 lemons
• 10g fresh flat-leaf parsley, roughly chopped

Bring a large pan of water to the boil and cook the spaghetti to the pack instructions. Drain, reserving 150ml of the cooking water.

Halfway through the pasta cooking time, mist a large frying pan with cooking spray and heat over a medium heat. Add the garlic and chilli and stir, continuously, for 1 minute until the garlic just begins to brown.

Stir in the tomatoes and prawns and cook for 1 minute. Add the reserved pasta water and tomato purée, then simmer for 3-4 minutes. Stir the cooked spaghetti into the pan, season to taste and serve garnished with the lemon zest and parsley.

MANGO, AVOCADO & CHICKPEA RICE SALAD

Serves 4 I Prep 20 mins I Cook 25 mins

• 400g tin of chickpeas, drained and rinsed
• Calorie-controlled cooking spray
• Salt and freshly ground black pepper
• 150g mixed basmati and wild rice
• 1½ mangos, peeled, stones removed, and flesh diced
• 1 small red onion, finely sliced
• A small bag of mixed watercress, spinach and rocket salad
• 1 avocado, peeled, seed removed and flesh sliced

For the dressing

• ½tsp cumin seeds
• 2tsp olive oil
• Juice of 1 lime
• A large handful of fresh coriander, chopped, plus extra to garnish
• 2cm piece of fresh ginger, grated

Preheat the oven to 200°C/fan 180°C/gas 6. Pat the chickpeas dry using kitchen paper. Put them in a bowl, mist with cooking spray and season, then toss to combine. Put the chickpeas in a roasting tin, in a single layer, and roast for 20 minutes, until they’re golden and slightly crisp. Set aside to cool.

Meanwhile, put the rice in a medium pan and cover with 300ml water. Bring to the boil and then reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and leave it covered for another 10 minutes. Spread the rice out on a large baking sheet and chill in the fridge.

To make the dressing, toast the cumin seeds in a small frying pan over a medium-high heat for around 2-3 minutes, until aromatic. Lightly crush using a pestle and mortar or the end of a rolling pin. Whisk together the oil and lime juice, then stir in the coriander, ginger andcrushed cumin seeds. Season to taste and set aside.

Combine the chilled rice, roasted chickpeas, mango and onion in a large bowl, then pour over the dressing and toss to coat. Arrange the salad leaves on plates and top with the rice mixture. Add the avocado and serve garnished with the remaining coriander.

DESSERTS & SNACKS

BREAD CRISPS & SPICY YOGHURT DIP

Serves 4 l Prep 10 mins

• Cook 10 mins
• 4 slices WW Soft Malted Danish Bread (from supermarkets)
• 1tbsp olive oil
• 1tbsp za’atar spice mix
• 75g 0% fat natural Greek yoghurt
• 1tbsp harissa paste
• Salt and freshly ground black pepper
• Fresh parsley leaves, to serve

Preheat the oven to 200°C/ fan 180°C/gas 6. Line a large baking tray with baking paper (two smaller trays will work as well). Trim the crusts from the bread, then roll each slice out with a rolling pin until very thin.

Brush with the oil, thencut each slice into tortilla chipsize triangles or squares. In a bowl, toss with the za’atar, then arrange in a single layer on the baking tray (or trays).

Bake in the oven for 10 minutes, turning once halfway through, until golden and crisp. Place onto a wire rack and set aside to cool completely.

Meanwhile, make the dip by mixing together the yoghurt and harissa, and season lightly. Garnish with the parsley and serve with the bread crisps.

GRILLED FRUIT SALAD WITH BURNT SUGAR & LIME YOGHURT

Serves 4 l Prep 5 mins

• Cook 10 mins
• 3tsp light brown sugar
• 280g 0% fat natural Greek yoghurt
• 1tsp finely grated lime zest, plus extra zest and lime wedges to serve
• 400g fresh pineapple, peeled, and thinly sliced
• 1 large mango, cheeks removed and cut in half
• 2 kiwi fruit, peeled and cut in half lengthways
• 8 strawberries

Heat a frying pan over a low heat. Add the sugar and 2tsp cold water. Cook, stirring, without boiling, for 1 minute until the sugar dissolves. Increase the heat to medium-high.

Cook, without stirring, for 2-3 minutes or until the mixture caramelises and smells slightly burnt. Remove from the heat and let cool slightly.

Put the yoghurt in a bowl. Mix in the zest and the sugar mixture, and top with the extra zest. Chill in the fridge.

Cook the fruit on a medium-hot barbecue or griddle pan for 1-2 minutes on each side or until lightly charred. Squeeze the lime wedges over the fruit and serve with the yoghurt.

ROASTED BEETROOT HOUMOUS

Serves 8 l Prep 10 mins

• Cook 45 mins
• 2 small whole beetroot (you’ll need about 250g)
• 400g tin of chickpeas, drained and rinsed
• Juice of 1 lemon
• 2½tbsp tahini
• 2 crushed garlic cloves
• ½tsp ground cumin
• 1tbsp extra-virgin olive oil
• Salt and freshly ground black pepper

Preheat the oven to 200°C/ fan 180°C/gas 6. Trim and scrub the beetroot, then wrap each of them individually in kitchen foil.

Roast for around 45 minutes, or until tender. Remove from the foil, and let cool slightly before peeling and roughly chopping. Transfer the beetroot to a food processor. Add the chickpeas to the food processor with the lemon juice, tahini, garlic and cumin.

Blitz until almost smooth. With the machine running, gradually drizzle in the olive oil and continue to process until the mixture is completely smooth.

Season to taste and serve with a selection of ZeroPoint vegetable crudités such as those pictured left.

PIMM’S ICE LOLLIES

Serves 8 l Prep 10 mins + freezing

• 150ml Pimm’s
• 300ml diet lemonade, gone flat
• ¼ of a cucumber, very thinly sliced
• 12 small strawberries, hulled and halved
• 2 sprigs fresh mint, leaves picked

Mix together the Pimm’s and flat lemonade. Divide the cucumber, strawberries and mint between ice-lolly moulds, then pour in the liquid, to about 1cm below the top. Freeze for around 1 hour, add the ice-lolly sticks, then return to the freezer for 4 hours, or until solid.

To serve, stand the bottom of the moulds in warm water for a few seconds to release the lollies.