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PROMOTION


Eat well this summer with


need to cut out tasty food to pack your diet with nutrients.


E Serves 2


WHAT YOU NEED 1 large beetroot (200g), peeled, cut into wedges


1 medium brown onion, cut into wedges 2 teaspoons olive oil 200g broccoli fl orets 100g pearl barley 1 tablespoon tahini 1 tablespoon warm water 1 tablespoon lemon juice 6 tablespoons fresh fl at-leaf parsley leaves


WHAT YOU DO 1. Preheat oven to 220°C/200°C fan-assisted.


2. Place beetroot and onion on a large oven tray; drizzle with oil. Roast about 20 minutes. Add broccoli; roast a further 15 minutes or until golden and tender.


3. Cook pearl barley in a medium saucepan of boiling water for 40 minutes or until tender; drain well.


4. Meanwhile, combine tahini, the warm water and juice in a small bowl.


5. Toss roasted vegetables and parsley through warm pearl barley. Drizzle with tahini dressing before serving.


Recipe extracted from Lakeland Eating Well book, published by Octopus.’


14 | THE WEST COUNTRY FOODLOVER


PUY LENTIL, GORGONZOLA & CHICORY SALAD


Serves 4


WHAT YOU NEED 100g puy lentils 75g walnuts 125ml sherry or red wine vinegar 125ml extra virgin olive oil 1 small radicchio (150g), leaves separated 2 large heads of chicory (250g), leaves separated


Healthy and nutritious doesn’t mean losing the delicious – it’s all about getting the right balance. Lakeland’s book, Eating Well, packs in the nutrients, fi bre and other good stuff without compromising on taste, so you can enjoy the toothsome as well as the wholesome. Each recipe has been triple tested, and here’s a few recipes extracted from Lakeland's Eating Well book.


PEARL BARLEY, BEETROOT & BROCCOLI SALAD


ating well isn’t an all or nothing lifestyle choice – you can still have delicious dishes you’ll actually want to get stuck into, and prove you don’t


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