Watercress, courgette and mint salad. 80 kcal per portion
• 1 courgette
• 100g French beans
• 1 green pepper
• 1 celery stick
• bunch of watercress
• 100ml low-fat natural yogurt
• 1 garlic clove, crushed
• 2 tbsp chopped fresh mint
Slice the courgette, cut the beans into thirds. Deseed the pepper and it into strips. Slice the celery stick.
Cook the courgette and beans in a saucepan of lightly salted, boiling water for 7-8 minutes. Drain, rinse under cold running water and drain again. Leave to cool completely.
Mix the courgettes and beans with the pepper strips, celery and watercress.
Make the dressing by mixing the yogurt, garlic and mint.