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Posts Tagged ‘Lunchbox’

Rainbow noodle salad

A healthy salad for lunchboxes and a good use for red cabbage which always seem impossible to get through. If you have a mandolin it will make short work of shredding the vegetables.

Rainbow Veg Noodle Salad – serves 2

  • 50g medium egg noodles
  • sesame oil
  • juice of ½ a lime
  • 1 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 1 carrot, peeled and julienned
  • ½ a red pepper, thinly sliced
  • ¼ of a small red cabbage, thinly sliced
  • 50g sugar snap peas
  • 1 scallion, sliced
  • 1 tsp toasted sesame seeds

Cook the noodles according to the instructions on the packet, then rinse under cold water and drain well.

Whisk 2 tsp of the sesame oil, the lime juice, peanut butter and rice wine vinegar together in a large bowl. Add a splash of boiling water if the dressing appears too thick.

Add the noodles, carrot, pepper, cabbage and sugar snaps and toss to coat.

Divide between 2 containers and scatter with the scallion and sesame seeds.

(Original recipe from BBC Olive Magazine, February, 2014.)

 

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We’re always looking for easy things to take to work for lunch. This can be made with almost anything you have left in the fridge but we make it most often when we’ve only used half a pack of feta cheese for another recipe. The more herbs you add the better so its great for using up the ends of those little packs.

Quick couscous salad – makes 4 large portions 

  • 250g couscous
  • 400ml hot chicken or vegetable stock
  • olive oil
  • lemon juice
  • small jar of chargrilled red peppers in olive oil, drained and diced
  • ½ cucumber, chopped small
  • scallions, finely chopped
  • feta cheese, cut into cubes
  • lots of chopped herbs

Put the couscous in a large bowl and cover with the hot stock. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film, drizzle with olive oil, lemon juice, and season.  Separate the grains with a fork and leave to cool a bit.

While the couscous is still warmish, add the rest of the ingredients and toss gently. Taste and adjust the seasoning and add more oil if it needs moisture. Eat at room temperature.

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We take our lunch to work every day and often run out of inspiration. This healthy and filling salad made a pleasant change from yet another tortilla wrap. Make it while asparagus season lasts!

Tuna, asparagus & bean salad – to serve 4

  • 1 large bunch of asparagus
  • 2 x 200g tins tuna, drained (we like Ortiz)
  • 2 x 400g tins cannellini beans, drained
  • 1 red onion, very finely chopped
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp tarragon, finely chopped
Cook the asparagus in boiling salted water for 4-5 minutes or until tender. Drain well and cool under running water, then cut into pieces.
 
Toss the cooked asparagus with everything else and keep in the fridge until lunchtime.
 
 

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