Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour + 1 hour standing

Calories/serving: 245, 13g protein, 9.5g fat, 28f carbohydrate,
10g dietery fiber, 30mg sodium, 1030kJ
A good source of vitamins A, B1, B2, B3, E, potasium, magnesium, calcium, iron and zinc

* 220g dried chickpeas
* 2 garlic cloes, peeled
* 2 tablespoons tahini
* 60 ml lemon juice

1. Place the chickpeans and 1 litre water in a large saucepan, bring to the boil, then cover and cook for 1 minute.Turn off the heat and
leave to stand for 1 hour.
2. Drain the chickpeas and cover with fresh water. Bring to the boil, cover and simmer gently for 1 hour. Do not discard the cooking liquid.
3. In a food processor or a blender, process the chickpeas with the gerlic, tahini and lemon juice, adding enough of the chickpea cooking liquid to make a thick paste.

Tips
Use hummus as a spread, dip or serve with labouleh salad.

Serves: 8
Fibre: 0.9g
Protein: 3g
Fat: 19g
Calories/serving: 202
WW Points: 4

• 1 medium swede, peeled
• 1 teaspoon granular sugar
• 1 tablespoon fresh lemon juice
• 60g spring onions, finely chopped
• 1 medium dill pickle, chopped
• 120g celery with leaves, finely chopped
• 1 ½ teaspoons salt dash paprika
• 180g mayonnaise
• 4 hard-boiled eggs, chopped

1. Cut the swede into four pieces.
2. Drop into a saucepan of boiling water and boiling until tender, which should take about 30 minutes. Drain well and cool.
3. After the swede has cooled, finely chop it and place in a salad bowl.
4. Sprinkle with the sugar substitute, if using, and the lemon juice.
5. Add trie spring onions, pickle, celery, salt, paprika and mayonnaise.
6. Toss weil, then fold in the eggs.

SERVES: 4
Calories/serving: 309
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES

• 4 lean pork steaks
• 1 large pineapple
• 2 garlic cloves, finely chopped
• 1 small chilli, sliced
• 2 tablespoons maple syrup
• salt and freshly ground black pepper

1. Trim any fat off the pork steaks and discard. Cut the steaks into bite-sized pieces.
2. Prepare the pineapple by slicing off the top and bottom with a sharp knife. Cut away the sides lo leave a barrel-shaped fruit. Cut into slices, then into small wedges. Take eight wooden kebab skewers and thread alternate pieces of pork and pineapple on to each. Place in a shallow dish.
3. Mix together the garlic, chilli and maple syrup tnd pour over the kebabs. Season with salt and black pepper. Place under a hot grill for 20-25 minutes until fully cooked.