01 September 2016

Salads are amazing for using up the odds and ends in your fridge, the mixes and combinations you can create are infinite and they're the perfect dish for a light lunch on a hot summer's day. A salad doesn't just have to be a plate of leaves though, and can still be a satisfying alternative to a sandwich when made right. I get round this by using a base of some kind of carb and some hot ingredients. On the table within 15 minutes, you couldn't ask for an easier lunch. 

Uncooked ingredients:
  • Rocket or other lettuce as the greens
  • 1/2 bell pepper
  • 1/2 an avocado 
  • Halved cherry tomatoes - + whatever other vegetables need using up 
  • Spring onions 
  • Lemon rind 
  • Balsamic dressing
  • Olive oil 
  • Lemon Juice 
  • Herbs - Basil and Parsley in this case 
Cooked ingredients:
  • Courgette or other roasted vegetables 
  • Garlic 
  • Pasta - whole grain for an extra health kick or substitute for other grains 
The veg should be cooked at about 210 degrees celsius for 10-15 minutes along with the garlic and then mixed in with the pasta and other uncooked ingredients. Serve immediately!
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