Stay on track with healthy eating this season with these picnic-perfect summer recipes from Slimming World…
Rustic potato salad
Ready in 30 minutes (Serves 6)
- 750g waxy new potatoes, such as Charlotte
- 4 eggs*
- Half a bunch of spring onions, trimmed and finely chopped
- 4 plum tomatoes, halved, deseeded and roughly chopped
For the dressing:
- 150g fat free natural fromage frais
- 1 garlic clove, crushed
- 1 tsp mustard powder mixed with 2 tsp water
- Juice of 1 lemon
- Small handful of chopped fresh chives
- Salt and freshly ground black pepper
Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes or until just tender. Drain well and leave to cool. Halve lengthways and put into a large bowl. Meanwhile, put the eggs into a small pan and cover with water. Bring to the boil, reduce to a simmer and cook the eggs to your liking (7-8 minutes for just hard-boiled). Cool under cold running water then peel and set aside. Add the spring onions and tomatoes to the potatoes. Roughly chop the eggs and add to the salad then toss the ingredients together and tip everything into a picnic box. Whisk all the dressing ingredients together and put into a screwtop jar. Chill the salad and dressing until you’re ready for your picnic. Drizzle the dressing over the salad to serve.
Pork and apple sausage ‘rolls’
Ready in 45 minutes (Makes 24)
- 400g lean pork mince (5% fat or less)
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 1 apple, peeled, cored and grated (Bramley is perfect)
- Good pinch of ground allspice
- A few finely chopped sage leaves
- Salt and freshly ground black pepper
- 2 large courgettes
- Low calorie cooking spray
- Little Gem lettuces, leaves separated, to serve
Preheat the oven to 180°C/fan 160°C/gas 4. Put the pork, shallot, garlic, apple, allspice and sage into a large bowl, season to taste and mix well with your hands. Divide into 24 pieces and shape each one into a small sausage. Space them apart on a non-stick baking tray and bake for 20 minutes or until cooked through. Meanwhile, peel the courgettes into long ribbons using a swivel peeler. Spray a non-stick griddle pan with low calorie cooking spray and heat until quite hot. Cook the courgette ribbons a few at a time for about 30 seconds each side or until they’re marked by the pan. Drain on kitchen paper. Roll each sausage tightly in a courgette ribbon while both are still slightly warm. Set aside to cool and keep in the fridge, then pack them into a picnic box. Serve with the lettuce leaves.
Cherry cheesecake in a jar
Ready in 30 minutes, plus cooling and chilling (Serves 4)
- 1½ level tsp arrowroot juice of 1 orange
- 1 tbsp sweetener
- 250g cherries, stoned and destalked, plus whole cherries to decorate
- 5 amaretti biscuits, roughly crushed
- 300g quark
- 200g fat free natural Greek yogurt
- 4 whole almonds, shelled and roughly chopped
Measure out 100ml of water and mix 1 tablespoon with the arrowroot to form a paste. Set aside.
Put the rest of the water in a small pan with the orange juice and 1 teaspoon of sweetener. Bring to the boil over a high heat then stir in the arrowroot paste until thickened. Return to the boil, add the cherries and simmer for 3-4 minutes or until the cherries have softened slightly. Set aside to cool. Divide the amaretti biscuits between four 200ml jars or dessert glasses and spoon a few cherries and some of the syrup into each one. Put 250g of quark, the yogurt and the remaining sweetener into a bowl and whisk until smooth. Stir in most of the cherries and the syrup, divide between the jars or glasses and smooth the tops. Chill for at least 15 minutes. Meanwhile, dry-fry the almonds in a pan over a high heat for 1-2 minutes or until just golden. Top the jars or glasses with a dollop of the remaining quark and spoon over the remaining cherries and syrup. Scatter over the almonds and decorate with whole cherries to serve.
*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.
Recipes taken from Slimming World’s Little Book of Summer recipe book. To find your nearest Slimming World group visit slimmingworld.co.uk or call 0344 897 8000.
Images: Lara Holmes