Pack the perfect picnic this summer with mouth-watering dishes from WW

PACK yourself the perfect picnic this summer with these delectable dishes from WW.

In the final part of our Diabetes Weight Loss Plan, WW shares the mouth-watering recipes that are ideal for a healthy day out.

Weight Watchers

These tasty treats will help you lose your lockdown pounds* or reduce the risk of diabetes. To find out if you are at risk of Type 2 diabetes, visit ww.com/uk/diabetes-risk-assessment.

*WW’s recommended rate of weight loss is up to 2lb a week.

Salmon, mint & cucumber baguettes

Serves 4

Weight Watchers

Prep time: 10 mins

Cook time: 10 mins

YOU NEED: 

• 2 x 150g part-baked brown baguettes
• 214g tin pink salmon
• ½ cucumber, diced
• ½ red onion, diced
• 9 olives, pitted and diced
• 3 tbsp 0% fat natural Greek yoghurt
• 1 tbsp fresh mint, finely chopped
• Zest and juice of 1 lime
• ½ tsp sriracha sauce
• 4 lettuce leaves
• 2 tomatoes, sliced

METHOD:

1. Preheat the oven to 220C, fan 200C, gas mark 7, then bake the baguettes according to pack instructions.

2. Use a fork to flake the salmon into a medium bowl. Next add the cucumber, onion, olives, yoghurt, mint, lime zest and juice, and sriracha, then season to taste.

3. Halve the baguettes, then split and fill with the lettuce and tomato. Spoon over the salmon mixture and serve.

Pea & Parma ham quiche

Serves 4

Weight Watchers

Prep time: 10 mins
Cook time: 50 mins

YOU NEED:

• 3 x 50g WW white wraps Calorie-controlled cooking spray
• 3 shallots, finely chopped
• 250g peas, boiled
• 4 x 17g Parma ham slices, chopped
• 4 large eggs, lightly beaten
• 150ml chicken stock, made with ½ chicken stock cube
• 70g WW reduced-fat grated mature cheese
• 2 tbsp fresh parsley, chopped, plus extra for garnish
• 1 tbsp fresh mint, chopped
• Salad to serve

METHOD:

1. Preheat the oven to 200C, fan 180C, gas mark 6. Mist the wraps with cooking spray, then put one of the wraps, misted-side down, in an 18cm loose-bottomed cake tin. Cut the other wraps in half and arrange them to line the base and sides of the tin, making sure to cover gaps. Then set aside.

2. Mist a non-stick frying pan with cook-ing spray, and cook the shallots over a medium heat for five to six minutes until soft, then add peas and cook for another two minutes. Transfer to a mixing bowl.
Next, stir in the Parma ham, eggs, chicken stock, half of the grated cheese and all of the herbs until well combined, then season well.

3. Scatter remaining cheese over the base of the lined tin, then pour in the egg mixture. Bake the quiche for 40-45 minutes until set and lightly golden. Leave to rest in the tin for ten minutes, then carefully remove and scatter over the extra parsley. Cut into quarters and serve with the mixed salad leaves.

Cucumber & mint dip with spiced tacos

Serves 6

Weight Watchers

Prep time: 5 mins

Cook time: 5 mins

YOU NEED:

• 2 x 50g WW wholemeal wraps
• Calorie-controlled cooking spray
• 1 tsp smoked paprika
• ½ tsp chilli powder
• 250g 0% fat natural Greek yoghurt
• ½ cucumber, finely chopped
• 1 tbsp fresh mint, finely chopped

METHOD:

1. Preheat the oven to 200C, fan 180C, gas mark 6.

2. Tear the wraps into some bite-size pieces, spread over a non-stick baking sheet and mist with cooking spray. Sprinkle with smoked paprika and chilli powder to taste, and season well. Using your fingers, turn the pieces of wrap to coat them in the spices. Bake for five minutes, then turn over and bake for another two minutes until golden and crisp. Serve straight away.

3. For the dip, put the yoghurt in a bowl with the cucumber and a handful of finely chopped mint leaves. Season well and stir to combine.

Carrot cake flapjacks

Makes 20

Weight Watchers

Prep time: 15 mins

Cook time: 25 mins

YOU NEED:

• 100g low-fat spread
• 3 tbsp golden syrup
• 225g porridge oats
• 2 eggs, beaten
• 2 carrots, grated
• 40g sultanas
• Grated zest of 1 orange
• 1½ tsp mixed spice

FOR THE CREAM CHEESE GLAZE:

• 50g medium-fat soft cheese
• 20g icing sugar
• 1 tsp vanilla extract
• 3 tsp skimmed milk

METHOD:

1. Preheat oven to 180C, fan 160C, gas mark 4. Melt the spread in a large pan over a low heat. Brush a little of the melted spread over the base and sides of a 30cm x 20cm swiss roll tin, then line the base with baking paper.

2. Stir the golden syrup into the melted spread, then add the oats, eggs, carrots, sultanas, orange zest and mixed spice. Stir well until everything is combined.

3. Put the mixture into the prepared tin and then smooth the surface with a spatula. Bake for 25-30 minutes until firm and golden. Cool in the tin for 30 minutes, then remove from the tray to cool completely.

4. To make the cream cheese glaze, whisk the cheese in a small bowl until fluffy, then whisk in the icing sugar and vanilla extract. Stir in the milk, until the mixture reaches a drizzling consistency, then drizzle it over the flapjacks before cutting into 20 bars.

Mexican street-style pasta salad

Serves 4

Weight Watchers

Prep time: 10 mins

Cook time: 15 mins

YOU NEED:

• 160g macaroni
• Calorie-controlled cooking spray
• 285g tin sweetcorn
• 1 red pepper, deseeded and diced
• 380g tin black beans in water
• 150g avocado, peeled, stone removed and roughly chopped
• 3 spring onions, trimmed and finely sliced
• 3 tbsp fresh coriander, finely chopped, plus extra to serve
• 1 jalapeno, deseeded and finely chopped
• 30g reduced-fat mayonnaise
• 30g 0% fat natural Greek yoghurt
• ¼ tsp smoked paprika
• Zest and juice of 1 lime
• 65g light feta cheese, crumbled

METHOD:

1. Cook the macaroni in a pan of boiling water to pack instructions. Drain, then rinse under cold running water. Drain again and set aside.

2. Meanwhile, mist a large non-stick pan with cooking spray and put over a high heat. Add the sweetcorn and pepper and cook for six to eight minutes, stirring occasionally, until they begin to char. Remove from the heat, then season and set aside to cool.

3. Put the pasta, sweetcorn and pepper mixture, black beans, avocado, the spring onions, coriander and the jalapeno in a large bowl and stir to combine.

4. Combine the mayonnaise, yoghurt, smoked paprika and the lime zest and juice in a small bowl, and season to taste. Drizzle over the pasta salad and toss to combine. Scatter the feta and extra coriander over the pasta salad, then serve.

Cucumber & agua fresca

Serves 6

Weight Watchers

Prep time: 15 mins

YOU NEED:

• 500g watermelon
• 1 cucumber, peeled, plus slices to serve
• Juice of 1 lime, plus slices to serve
• 30g caster sugar
• 20g ginger, peeled
• 6 x 250ml glasses sparkling water

METHOD:

1. Put the watermelon, cucumber, lime, sugar, ginger and 100ml cold water in a blender. Blitz together until smooth.

2. Place a fine mesh sieve over a large jug and strain the mixture through, pressing down with the back of a spoon if needed. Discard the pulp and transfer the jug to the fridge to chill.

3. Then divide the drink between six short glasses and add some ice cubes. Top up with the sparkling water, to taste. Garnish with the cucumber and lime slices to serve. If taking on a picnic, place the mixture into a bottle and top with sparkling water.