Keep up or begin an exercise programme

While the warm weather and the long light evenings are still around, it's the perfect time to get outside for a walk or run around the block. 

Exercise is important in keeping ourselves strong and healthy and for good heart health. 

Working out in an air conditioned gym is always a good option at this time of year, particularly if you work out during the day. Try starting a new class to keep up the motivation. 

Alternatively, a stroll around the block after your dinner is a great way of staying in shape and helping you wind down and get a good nights sleep.

 

This weeks recipe is a great side salad or add a bit of protein such as chicken breast to make it a main meal. Leftovers make a delicious lunch.

 

Moroccan pomegranate & roast veg salad

  • 2 small kumara, cut into chunks
  • 2 red onion, roots kept intact, cut into wedges
  • 1 large parsnip, peeled and chopped into chunks
  • 2 large carrots, peeled and chopped into chunks
  • 1 tbsp olive oil
  • 100g baby spinach
  • 110g pomegranate seeds (or dried cranberries)
  • 50g light feta cheese, crumbled
  • 4 tbsp balsamic vinegar

Method

  1. Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.

  2. Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

     

    Enjoy!