Slimming World’s mouth-watering menu of summer light bites for six is perfect for the hotter months…
Salmon two ways with asparagus
(Ready in about 20 minutes, plus chilling)
Set aside slices from a 300g pack smoked salmon, and roughly chop the rest. Tip 250g plain quark into a food processor with the juice of ½ lemon, 150g plain hot smoked salmon and black pepper. Pulse to a rough pâté, then stir in the chopped salmon and chill until serving. Trim and discard the ends from 400g asparagus spears, then blanch for 2-3 minutes in boiling water, drain and set aside to cool. Arrange a slice of smoked salmon on each plate. Top each slice with a sixth of the asparagus spears, then a spoonful of the pâté. Serve with lemon wedges for squeezing over.
All-in-one pesto lamb stew
(Ready in about 1 hour 45 minutes)
Preheat your oven to 180°C fan/160°C gas 4. Spray a large, lidded flameproof dish with low-calorie cooking spray and place over a high heat. Add 900g lamb leg steak chunks (visible fat removed) and stir-fry for 5 minutes, or until the lamb is sealed. Slice 12 spring onions and add the white ends, along with 750g baby new potatoes, 6 garlic cloves and 750ml chicken stock. Bring to a simmer, cover, then transfer to the oven and cook for 1 hour. Stir in 3 level tbsp green pesto, the zest and juice of 2 unwaxed lemons and 400g halved green beans. Cover and cook for 20 minutes. Stir in the spring onion greens, 300g frozen peas and 2 tbsp finely chopped fresh basil. Cover and leave for 5 minutes. To serve, divide 150g watercress and the soupy stew between 6 bowls.
Stewed rosy rhubarb with orange ‘cream’
(Ready in about 20 minutes, plus cooling)
Trim the ends from 750g rhubarb then cut into 2.5cm chunks. Put in a large, lidded pan and sprinkle over ½ tsp rosewater, the juice of 2 medium oranges (finely grate the zest first, and set aside) and 4 level tbsp sweetener. Cover and cook over a low heat for 5-10 minutes, or until the rhubarb is tender and juicy. Leave to cool. Meanwhile, beat 250g plain quark with a 175g pot Müllerlight Vanilla yogurt and most of the reserved orange zest. Divide the rhubarb between 6 small bowls and top with a dollop of the orange ‘cream’, sprinkled with the remaining orange zest.
Recipe originally taken from Slimming World Magazine. To discover more recipe inspiration, or to find your nearest group, visit slimmingworld.co.uk or call 0344 897 8000
Image: Slimming World Magazine/ Ant Duncan