WEDNESDAY

BREAKFAST YOGHURT WITH PASSION FRUIT AND ALMONDS

170 CALS Serves 1

l 150g pot plain yoghurt of your choice l 1 tbsp flaked almonds l 1 passion fruit TOAST the flaked almonds in a dry frying pan over a low heat for a few minutes until they turn golden. Remove from the pan and allow to cool. Tip the yoghurt into a bowl and stir in the almonds. Cut the passion fruit in half, scoop out the seeds and stir them into the yoghurt.

LUNCH CHICKPEA AND HAZELNUT SALAD

270 CALS

Serves 2

l 100g butternut squash, peeled and diced l 1 tbsp olive oil l ½ tsp allspice l 80g green beans l 200g tin chickpeas, drained and rinsed l 1 tbsp hazelnuts l 2 handfuls watercress leaves l 8 cherry tomatoes, halved l 2 spring onions, roughly chopped

l ½ cucumber, chopped into small chunks l 1 tbsp balsamic vinegar PREHEAT the oven to 190c/gas 5. Place the butternut squash in a pan, cover with boiling water and simmer for five minutes, drain well and spread out on a baking sheet. Drizzle with half the olive oil, sprinkle on the allspice and bake in the oven for 15 minutes until golden. Steam green beans and set aside. Transfer the baked butternut squash into a bowl and add the remaining ingredients. Toss together and dress with the leftover olive oil and balsamic vinegar.

DINNER

COURGETTI PRAWNS

390 CALS Serves 2

l 1 leek (or 2 baby leeks), thickly sliced l 1 courgette, spiralised or shaved into ribbons with a peeler l 1 in piece of fresh ginger, peeled and grated l ½ red chilli, chopped l 1 clove garlic, crushed l Juice 1 lemon l 1 tbsp olive oil l 200g raw prawns l ½ × 400g tin cannellini beans, drained and rinsed l 2 handfuls of fresh coriander, chopped l Salt and freshly ground black pepper

STEAM the leeks for five minutes until tender, adding the courgette ribbons for final two minutes. Set aside. Using a small grinder, food processor or pestle and mortar, make a paste with the ginger, chilli, garlic and lemon juice. Heat the olive oil in a pan over a medium heat, tip in the paste and saute for a couple of minutes. Add the prawns and beans and cook for ten minutes until the prawns are cooked through. Add the leeks and courgette to the pan and toss together. Season and scatter with the chopped coriander.