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180g baby plum tomatoes, halved large handful fresh fl at-leaf parsley leaves 120g gorgonzola


WHAT YOU DO


1. Cook lentils in a medium saucepan of boiling water, uncovered, 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well.


2. Meanwhile, add nuts to a small frying pan; stir over medium heat until nuts are toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely.


3. Whisk vinegar and oil in a large serving bowl; season to taste. Add radicchio, chicory, tomatoes, parsley and lentils; toss gently to combine. Sprinkle with nuts and crumbled gorgonzola.


Tip: Canned brown lentils can be used in place of puy lentils to save


time. Radicchio and chicory have a bitter fl avour, so you can use baby cos lettuce if you prefer. Use cherry tomatoes if baby plum tomatoes are unavailable.


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


ROASTED SWEET POTATO & PEAR SALAD


Serves 4


WHAT YOU NEED 400g canned chickpeas, drained, rinsed 60ml olive oil 1 tablespoon fennel seeds 2 tablespoons chopped fresh rosemary leaves


650g small sweet potatoes, unpeeled, cut into wedges


2 medium pears (500g), unpeeled, cut into eight wedges 35g dried sweetened cranberries 250ml boiling water 280g Greek-style yoghurt 1 tablespoon tahini 200g rocket leaves


WHAT YOU DO


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


2. Pat chickpeas dry with paper towel; place on an oven tray. Drizzle 1 tablespoon of the oil over chickpeas, sprinkle with half the fennel seeds and half the rosemary; season. Bake for 20 minutes, stirring occasionally, or until chickpeas are golden and crisp.


Chef’N® StemGem Ref 14023 £7.49


Kuhn Rikon Tomato Knife


Ref 13573 £6.49


3. Reduce oven to 180°C/160°C fan-assisted. Combine sweet potatoes and pears on a large oven tray with remaining oil, fennel and rosemary; season. Bake for 40 minutes or until sweet potatoes and pears are browned and tender.


4. Meanwhile, soak cranberries in the boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.


5. Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl; season to taste.


6. To serve, arrange rocket, sweet potatoes and pears on a large platter; top with chickpeas and cranberries, then drizzle with yoghurt mixture.


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


Eating Well Over 50 recipes for a healthy, balanced and varied diet. Delicious, imaginative food for every occasion and season. All recipes triple-tested to ensure perfect results. Vegetarian, vegan, gluten and dairy-free recipes included Ref 71095 £5.99


EXCLUSIVE Superfoods Cook Book Ref 71647 £5.99


OXO Good Grips® Salad Spinners Standard 27cm Dia. Ref 18046 £25.99 Mini 21cm Dia. Ref 18047 £19.99


40 Butter Buds® Ref 6744 £6.49


Essential kit for eating well this summer…


Lakeland Bean Slicer Ref 13810 £4.49


EXCLUSIVE Free From Cook Book Ref 71648 £5.99


BUY ONLINE AT


lakeland.co.uk 68 stores nationwide Or order on 015394 88100 FREE DELIVERY When you spend £39.99


Lakeland Avocado Masher


Ref 72197 £4.79


Chef’N® Corn Stripper Ref 71822 £7.49


FOODLOVERMAGAZINE.COM | 15


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