Woman’s Weekly Living Series – July 2019

PER SERVING:

360 cals; 12g fat;

2g sat fat;

45g carbs

PER SERVING:

396 cals; 9g fat;

5g sat fat;

64g carbs

COMPILED BY ROSE FOOKS. PHOTOS: TI-MEDIACONTENT.COM

SERVES 6

✿ 250g (9oz) pearl barley

✿ 1 vegetable stock cube

✿ 250g (9oz) cooked

chicken, sliced

✿ 100g (3½oz) toasted

hazelnuts, chopped

✿ 4tbsp chopped fresh mint

✿ 6 spring onions, chopped

✿ 2 peaches, halved, stoned

and chopped

✿ Handful baby spinach

leaves

FoR tHE dRESSing

✿ 5tbsp olive oil

✿ grated zest 1 lemon, plus

1tbsp juice

✿ 3tbsp clear honey

✿ tabasco sauce

1

Rinse the barley and put in a

pan with the stock cube and

700ml boiling water. Cook

gently, stirring occasionally, until

just tender, around 25 mins.

Drain and transfer to a bowl.

Leave to cool. Add remaining

ingredients, apart from the

dressing, and mix well.

2

Put the dressing ingredients

into a jar and shake well.

Pour over the barley salad just

before serving and spoon into

individual pots.

Chicken and pearl barley pots

These individual pots are perfect for a picnic or packed lunch

Quinoa & artichoke

stuffed peppers

with goat’s cheese

This is packed with flavour and makes a satisfying

veggie supper.

SERVES 2

✿ 15g (½oz) dried sundried tomatoes, chopped

✿ 2 small red or yellow peppers

✿ 125g (4oz) tilda Brown Steamed Basmati

Rice & Quinoa

✿ 2 spring onions, sliced

✿ 100g (2½oz) artichoke hearts in water,

drained and roughly sliced

✿ 10g (½oz) basil leaves, torn

✿ 40g (1½oz) goat’s cheese log, sliced into 4

✿ 25g rocket leaves

✿ 1tsp balsamic glaze

1

Preheat the oven to 180C/Gas 4. Pour boiling

water over the sun-dried tomatoes and set aside

to soak for 30 mins. Drain and chop finely.

2

Cut the peppers in half, remove the stalks and

seeds and place in an ovenproof dish. Combine

the rice mix in a bowl with the sundried tomatoes,

spring onions, artichokes and basil. Season with salt

and pepper, then spoon into the peppers and cover

with foil. Cook for 35 mins until almost tender.

3

Top each pepper half with a slice of goat’s

cheese. Return to the oven for a further 15-20

mins, until the cheese is melted and the peppers are

tender and golden. Serve with the rocket leaves and

a drizzle of balsamic glaze.