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Makeover your salads with these nutritious and delicious recipes. Packed with an assortment of textures and flavours, they’ll satisfy your palate as well as your appetite



Serves 4

2 tsp olive oil

1 tsp smoked hot paprika

Zest of 1 lemon and juice of ½

Sea salt and black pepper

1 small chicken, about 1.5kg

300g cherry tomatoes

150g fine green beans

200g spelt, rinsed

700ml chicken or vegetable stock

3 spring onions, finely sliced

½ cucumber, cut into chunks

3 handfuls watercress or rocket

8 pitted kalamata olives, halved

For the dressing:

1½ tsp dijon mustard

1 tsp capers, chopped

2 tbsp red wine vinegar

1 tbsp olive oil

Juice of ½ lemon2 tbsp chopped flat-leaf parsley

1 Preheat oven to 200°C/180°C fan/gas mark 6. Mix oil, paprika, lemon zest and juice; season and rub all over the chicken. Marinate for 20 mins.

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About Healthy Magazine

We’re staying #Hotandhealthy in the August issue of healthy. This issue we’re talking about sex: from the results of our sex survey – and how to stay satisfied between the sheets – to our deliciously satisfying, sexy salads to sustain you while the sun shines. We explore how to put heart into mindfulness, brush up on how to really listen, and ask what’s the best age to live to? We have expert advice on how to look and feel your best, from ethical beauty buys through to help for allergies and strategies for backache. Plus, we examine whether splashing out on exercise gear equals a better workout?