Day 10 Prawn, avocado & chickpea salad

Breakfast

Bowl of porridge made from 4tbsp oats with 275ml unsweetened coconut milk drink. Top 

with ½ mango, seeds and juice from 1 passion fruit, and 1tbsp fresh shredded coconut. 

300kcal

Snack

Banana shake made by blending 300ml skimmed milk with 1 banana. 180kcal

Lunch

1 serving of prawn, avocado and chickpea salad. 275kcal

Snack

2 rye crispbreads with 2tbsp low-fat soft cheese and 1 tomato. 111kcal

Dinner

Vegetable pasta bake made by slicing and frying 1 carrot, 1 leek, ½ green pepper, 1 small 

red onion and ½ aubergine in 1tsp olive oil until soft and brown. Mix with 6tbsp cooked 

wholewheat pasta and ¼ large jar passata. Transfer to a small ovenproof dish and top

with ½ small ball reduced-fat mozzarella cheese. Bake until the cheese melts and serve 

with salad.  496kcal

daily total= 1,362kcal

400g can no added salt chickpeas, rinsed and drained 350g mixed  baby tomatoes, halved

1 small red onion, thinly sliced 125g mixed salad leaves 13g fresh basil leaves, torn

1 medium avocado, sliced 350g peeled cooked prawns 2tbsp extra-virgin olive oil 1tsp dijon 

or wholegrain mustard Zest and juice of ½ lemon

1 Put the chickpeas, tomatoes, onion, salad leaves and basil in a large bowl. Toss to 

combine, then divide among 4 plates. Divide the avocado and prawns among the plates.

2 Whisk together the oil, mustard, lemon zest and juice in a bowl to make a dressing. 

Season with ground black pepper, then drizzle over the salad and serve.

To get our top stories delivered to your inbox, sign up for the newsletter Health Network