SERVES: 4
CALORIES/SERVING: 82
WW POINTS PER SERVING: 1
PARATION TIME: 10 MINUTES
COOKING TIME: 20 MINUTES

• 2 small heads fennel, finely sliced
• 2 large oranges, peeled and segmented
• 2 tbsps fruit vinegar
• 115g (4oz) Quark low-fat soft cheese
• 1 garlic clove, crushed
• 1 tbsp chopped fresh basil
• 1 romaine or crisp lettuce
• 1/2 cucumber, peeled and diced
• 1 small red onion, finely sliced
• 1 beef tomatoes, cut into chunks
• a few black grapes
• salt and freshly ground black pepper
• chopped fresh flat-leaf parsley to garnish

1. Place the fennel in a bowl with the oranges and the fruit vinegar.
2. Mix together the Quark, garlic and basil, and season with salt and pepper. Using a teaspoon, take small amounts of the cheese mixture and roll into balls.
3 Arrange the salad leaves on a serving plate. Add the cucumber, onion, tomato and grapes. Arrange the cheese balls on the leaves and spoon the marinated fennel and oranges on top.
4. Sprinkle with parsley and serve.

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: 8
Fibre 2.1g, protein 2g, fat 12.2g
Calories/serving: 138
WWpoints per serving: 3

• 2 heads lettuce (any variety)
• 2 tomatoes, peeled, chopped and deseeded
• 6 spring onions, finely chopped
• 1 tablespoon Dijon mustard
• teaspoon salt
• tablespoons olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon mayonnaise

1. Wash the lettuce, dry thoroughly, tear into bite-size pieces and refrigerate.
2. To make the dressing, mash the tomatoes with the spring onions until they almost form a paste. Add the remaining ingredients, except for the lettuce, and beat with a whisk. Refrigerate until needed.
3. To serve the salad, place the lettuce in a large salad bowl, pour the dressing on top and toss well. Serve immediately.

Serves: 4
Fibre 0.2g, protein 11.2g, fat 32.7g
Calories/serving: 355
WWpoints per serving: 7

• 8 hard-boiled eggs
• 125sml/4floz mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 3og/1oz finely chopped celery

1. Chop the eggs roughly, or push them through the large-holed side of a box grater.
2. In a large mixing bowl, mix the eggs with the mayonnaise, mustard, salt and pepper. Stir in the chopped celery, if using. Serve immediately.

Serves: 12
Fibre 2.5g, protein 20g, fat 22.2g
Calories/serving: 308
WW points per serving: 6

• 2 teaspoons Dijon mustard
• 2 tablespoons wine vinegar
• 11/2 teaspoons salt
• 2 cloves garlic, peeled and finely chopped
• 9oml/3floz olive oil
• 9oml 3floz groundnut or vegetable oil
• freshly ground black pepper to taste
• 1 teaspoon chopped fresh thyme, or1/2 teaspoon dried
• 9oog /2lb green beans
• 2 green peppers
• 4 celery sticks
• 28og 1002 cherry tomatoes
• 3 x 2oo-g/7-oz cans tuna, drained
• 1 x 6o-g/2 1/2oz can anchovies, drained
• 10 stuffed green olives
• 10 black olives, stoned
• 1 large or 2 small red onions, peeled and very finely sliced
• 2 tablespoons chopped basil
• 5 tablespoons finely chopped parsley
• 4og/1 1/20z spring onions, finely chopped
• 6 hard-boiled eggs, quartered

1. Combine the mustard, vinegar, salt, garlic, olive oil, groundnut or vegetable oil, pepper and thyme in a bowl to make the dressing. Beat until well blended, then set aside.
2. Pick over the beans and break into 3.5-cm/1 1/2-in lengths. Place them in a saucepan and cook in salted water until crisp but tender. Run under cold water and drain in a colander, then set aside.
3. Remove the cores, seeds and white membranes from the green peppers. Cut the peppers into thin rounds and set aside. Trim the celery stalks, cut crossways into thin slices and set aside.
4. In a large salad bowl make a more or less symmetrical pattern of the green beans, peppers, celery and tomatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over the salad.
5. Scatter the onion slices over the salad and sprinkle with basil, parsley and spring onions. Pour over the dressing and top with the hard-boiled eggs.

Serves: 6
Fibre 2.1g, protein 34.6g, fat 12.3g
Calories/serving: 269
WWpoints per serving: 5

• 675g/1 1/2 lb fresh tuna steaks butter, for basting
• 1 large avocado, stoned, peeled and cubed
• 2 celery sticks, chopped
• 6 radishes, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 small onion, peeled and chopped
• 1/4 teaspoon cayenne pepper
• salt to taste
• 1 recipe Lime Dilt Dressing

1. Heat the grill to its highest temperature. Grill the tuna steaks for 5 minutes on each side. If necessary, baste with butter during cooking to prevent the tuna drying out.
2. Toss all the ingredients, except for the tuna, in a medium bowl until well combined, then drizzle with the Lime Dill Dressing. Divide between 6 plates.
3. Slice the fish into strips and place across the top of each plate of salad.

Serves : 4
Calories/serving: 86
WW points per serving: 1
PREPARATION TIME: 10 MINUTES

• 4 ripe kiwi fruits
• 1 ripe mango
• zest and juice of 2 limes
• 1 tablespoon maple syrup
• fresh mint to decorate

1. Using small serrated knife, trim both ends off the kiwi and peel away the skin. Slice the fruits and set aside.
2.Cut away the skin from the mango, using a sharp knife, then slice away the fruit from around the centre stone. Cut the sections of mango into long slices and arrange with the kiwi in alternate layers on a serving plate.
4 Mix the lime zest and juice with the maple syrup and drizzle over the fruits. Decorate with fresh mint and serve immediately.

Serves: 8
Calories/serving: 422
WW points per serving: 8

1. 1 recipe Mustard Vinaigrette
2. 1 small head of radicchio
3. 3 chicory heads
4. 1 head Cos or romaine lettuce
5. 90g/3 1/2 oz Parmesan cheese shavings
6. 150g/5oz Camembert, cut into 8 wedges
7. 12og/4 1/20z herbed goat’s cheese, cut into 8 wedges
8. 40g/1 1/2oz pine kernels, toasted

1. Preheat the oven to 23o°C/5o°F/gas 8.
2. Prepare the Mustard Vinaigrette and place in the refrigerator for 30 minutes.
3. Separate the leaves of the lettuces. Wash and dry them (make sure they are very dry), and tear into bite-size pieces. Place the leaves in a large salad bowl and toss in the Parmesan cheese.
Place the Camembert and goat’s cheese wedges on a non-stick baking tray and melt in the oven for 1 minute.
4. Place the cheese wedges on top of the salad, top with the dressing and pine kernels or Toasted Nuts and serve immediately.