At the moment I’m all about lunch. I have a couple of go to favourite lunches. No. 1 is last night’s dinner (I am a lazy girl at heart!) and No. 2 is a rainbow salad bowl (which often involves last nights dinner ha). They’re such a great way to get loads of high nutrient unprocessed foods into your diet and are ridiculously tasty. Also, you never get bored of them because they can be varied endlessly. This post gives you a set of guidelines of what to include to be sure of a delicious and nutrient packed lunch, but remember they are guidelines, not rules, so take the reigns and make your salad bowl your own. The key is to get the balance right.
This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?
This is a winning combination. The sharp goats cheese with the fresh peas and sweet beetroot is fantastic and set off by the fresh herbs, lemon zest and the crunch of the walnuts. This salad is also delicious without the lamb but the two together make up one of my favourite meals, you can easily serve this with some flat bread or roast chat potatoes.
Yesterday felt like a summer’s day, I was craving a summery salad and simple pasta for dinner. I love this salad as a side at a barbecue (such as with the Middle Eastern inspired bbq chicken), or with pizza or pasta. It’s light and has a great balance of flavour, texture and nutrients – and that’s pretty much what my approach to eating is all about. And just check out those colours…
I clearly had no idea what to call these. They are sweet and tangy and crispy and fresh. And spicy. Well as spicy as you want them I guess! It’s also sort of a salad. Or a nibble. Or a side dish. Or even a bar snack, along with popcorn cauliflower florets of course! The crisps themselves are baked rather than fried and placed on a mixture of sauces (green thai curry, molasses, black vinegar). They are then topped with a light and fragrant salad of fresh herbs and spices. It’s all a bit magical and crazy really, thus the trouble with the name.
This salad tastes like summer. Eat it by itself. Eat it with a vegetable gallette. Eat it with barbecued lamb or chicken or fish or steak. Mix it with pasta. Just do yourself a favour and eat it. It’s super quick and simple to make, tastes great and looks pretty. It’s also full of stuff that’s good for you. Green stuff, good fats, great things. So stop reading these words and skip down to the recipe.
For me, summer means salad and BBQs and this salad is delicious with barbecued anything! It has great flavours and textures and is full of a variety of nutrient dense ingredients. I think kale has such fantastic flavour and texture when it’s treated correctly… but sometimes big undressed pieces of it can seem grassy or have a bit too much bite. Whenever I use it raw in a salad I like to roughly shred it and allow it to soak up flavour, it keeps its great texture still but doesn’t over power other ingredients. The lentils and quinoa keep mean that it works as a whole meal as well as in smaller portions as a side.