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Prawn & chickpea tagine
SERVES 4 Prep time: 5 minutes Cook time: 25 minutes Mist a pan with calorie-controlled cooking spray and set over a medium heat. Cook 1 red onion, thinly sliced, for 5 minutes, until soft. Add 1tbsp harissa paste, zest of 1 lemon and 1tsp cumin seeds, and cook for 1 minute. Add 2 x 400g tin chickpeas, drained and rinsed, 400g tin chopped tomatoes and half a tin of water and bring to a boil. Reduce the heat to a strong simmer and cook for 10 minutes, until thickened. Add 180g peeled raw prawns to the pan, cover and cook for 5 minutes, or until the prawns are pink and cooked through. Meanwhile, cook 250g couscous to pack instructions. Use a fork to fluff up the grains, then stir in 15g fresh flat-leaf chopped parsley and juice from 1 lemon. Serve the tagine with the couscous and some lemon wedges.
Halloumi skewers with pomegranate & mint marinade
SERVES 4 Prep time: 5 minutes + marinating. Cook time: 46 minutes Make the marinade: combine 2tbsp pomegranate molasses, 2tbsp chopped fresh mint, 1 red chilli, deseeded and finely chopped and 1tbsp olive oil in a bowl. Add 225g light halloumi, cut into 24 equal cubes and cut 1 red and yellow pepper into chunks. Marinate in the fridge for 1 hour. Thread onto 8 metal skewers, reserving the marinade. Cook the skewers on a hot barbecue or griddle pan for 2-3 minutes on each side. To serve, transfer to a serving platter, drizzle over the reserved marinade and scatter over pomegranate seeds and mint leaves.
Cocktail mojito granita
SERVES 8
Prep time: 15 minutes, plus cooling and freezing. Dissolve 100g golden caster sugar in 650ml boiling water; set aside for 10 minutes. Stir in zest and juice of 4 limes and 80ml white rum. Freeze for 30 minutes. Break the ice up with a fork then return to the freezer. Repeat every 30 minutes, for 3-4 hours, until frozen. Stir in 30g chopped fresh mint leaves, then divide between glasses and serve decorated with lime wedges.
Ice cream frozen raspberry yogurt
SERVES 4
Prep time: 10 minutes, plus freezing. Put 400g frozen raspberries, 500g 0% fat natural Greek yogurt, 1tsp artificial sweetener and a pinch of dried mint into a food processor, and pulse until combined. Tip the mixture into a freezer-proof container and fold in 150g fresh raspberries. Cover and freeze for 1 hour, then remove from the freezer, break up with a fork and stir well. Repeat the freezing and stirring process twice more, then leave to freeze until firm.