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Vibrant, colourful meals perfect for sharing, courtesy of flavourful Nigerian dishes and smart energy-packed healthy carbs


Courgettes have potassium, which helps control blood pressure, while soluble fibre in the skin stabilises blood sugar levels


Slow-cooking barley combines with quick-cooking quinoa in this refreshing and vibrantly coloured salad influenced by Italian and Greek cuisine. The grains soak up the bold flavours, giving the dish bite and substance.

Serves 6

6 small courgettes

60ml olive oil

Sea salt flakes

Freshly ground pepper

2 garlic cloves, crushed

60ml red wine vinegar

1 tbsp caster sugar

3 tbsp torn mint leaves

3 tbsp torn parsley

For the mixed grains salad:

200g pearl barley, cooked

200g quinoa, rinsed and cooked

150g halved red cherry tomatoes

150g halved yellow cherry tomatoes

60g pitted black olives

60g walnut halves

4 large radicchio leaves, roughly torn

2 handfuls torn pale inner leaves of curly endive or rocket

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September 2017
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About Healthy Magazine

Prolong that summer health kick with our brand new #feelgood365 issue. Inside, we expose the health mistakes that even the experts make, and round up 7 simple tips to help you sleep better. You can also find a whole 25 brilliant veggie recipes – from plant based protein bowls to sharing supper. Plus! We ask: what's the real truth about dairy? Find out more in the brand new issue of Healthy.