Posts tagged ‘salad’

January 27, 2011

Good Bite In My Lunchbox: Cannellini Bean Salad with Spring Onion and Sun-dried Tomato


We’ve got a rather indulgent weekend ahead with the Australia Day Barbie so today we wanted something simple and healthy in our lunchboxes. This Cannellini Bean salad is just the trick.

Apologies for the blurred photo … taken in a bit of a dash this morning before M raced out the door.

Sx.

 

Cannellini Bean Salad with Spring Onion and Sun-dried Tomato

Ingredients

400g tin of Cannellini Beans,  rinsed and drained

Punnet of Cherry Tomatoes

4 spring onions, chopped (or just cut them with scissors over the bowl)

2 tablespoons Sun-dried Tomato Paste (or finely chopped sun-dried tomatoes with a little of the oil they’re kept in)

Lemon Juice

Salt and Pepper

Instructions

Place all ingredients in the bowl and add a good splash of lemon juice. Stir to combine and coat salad ingredients in the paste and lemon juice. Season to taste.

Something Extra

I think this might be extra nice with the addition of some rocket. Another idea would be to add some feta cheese.

October 29, 2010

Good Bite In My Lunchbox: Red Rice Salad with Orange & Apricot


Ever since spotting this California inspired red rice salad on Eat.Live.Travel.Write I’ve had a hankering for a wild rice salad. Maybe it’s because it looked so fresh and summery and I’m feeling the need for an antidote to autumn. It came to mind this morning when I was making lunchboxes for M and me but the only ingredient I had was the red rice. I ended up creating my own version … a Red Rice Salad with Orange & Apricot. I’ll  have to go back to Eat.Live.Travel.Write’s version another time.

So here’s what went in our lunchboxes today.

Red Rice Salad with Apricot and Orange

So what do you need?

125g sachet Camargue Rice (Red Rice), boiled but so it retains a little bite

1 Orange (you’ll use juice and rind)

3 Spring Onions, finely chopped

6 Dried Apricots, sliced in strips

Rocket (2 cups or so – up to you)

Lemon Juice (Just a splash)

Handful Shelled Pistachios (Toasted lightly in oven with a little salt)

Salt

So how do you put it together?

In a bowl combine drained and cooled rice, spring onions, apricots, rocket and pistachios.

You have two options for the orange  rind in this salad – you can either grate the rind or else … using a peeler take 4 or 5 strips of rind from the orange. Tidy the strip up into a rectangle with knife and then cut in very thin strips. Add these to your salad.

Now you can cut the orange in half and squeeze all the juice out. Use this and the splash of lemon juice to dress the salad. Season well.

Nutty and Zesty!

Hope you enjoy this good bite in our lunchbox from today … it was delicious!

S.

October 14, 2010

Good Bite in my Lunchbox: Beetroot, Green Beans, Feta and Toasted Pistachios


M and I both take a packed lunch to work whenever we can and generally take turns to prepare them. But day in day out packed lunches can easily slip into being monotonous. So a couple of times a week we try to mix it up a little. Not with anything that takes a ridiculous amount of time to prepare,  just something different from normal. So today I’m starting recording these with what I’m calling Good Bite in my Lunchbox. First up is today’s lunch, a salad of Beetroot, Green Beans, Feta and Toasted Pistachios.

 

Salad of Beetroot, Green Beans, Feta and Toasted Pistachios

 

So what do you need:

Trimmed green beans, lightly steamed so they retain their colour and crunch, then rinsed under water until cold. (I love them raw too – but that’s up to you)

Cooked and peeled beetroot (use pre-cooked packaged beetroot if you like, just not the vinegar kind … or if you have any left over roast beetroot use this)

Greek Feta

Pistachio nuts, shelled and toasted lightly in a 170 degree Celsius oven with a little sea salt (You can buy them pre-shelled and most Asian supermarkets)

Handful fresh mint leaves

Splash lemon juice

Splash Olive Oil (Optional)

Honey – about half tspn per person

Salt and Pepper (nuts and feta are both salty so you won’t need much)

Note on quantities: Now I am loath to dictate exactly how much you should put of this or that as I believe you should make it according to how you like it balanced – and also how much you want to make. If you have a glut of beans, put loads in … likewise with beetroot. Just be careful not to go overboard on the feta and pistachios – both are very salty and you don’t want to make the salad too rich.

So how do you do it:

In a cup, whisk together the lemon juice, honey and oil. Place beans in the bowl / lunchbox and give a light with dressing. Add a touch of salt and pepper. Lightly toss to mix through. You do this now as once you start adding the beetroot it will transfer colour to everything. Layer on quartered segments of beetroot, crumbled greek feta,  pistachio nuts and mint leaves. Lid on – ready to go.

 


Good Bite in my Lunchbox Number 1

 

Looking forward to lunch now!

S.

NB: If a salad isn’t quite enough for your lunchbox, this would go well with some ryebread / ryecrackers or sourdough on the side … or even a piece of grilled chicken. Also if you don’t have pistachios then walnuts, hazelnuts or almonds would all make good substitutes.

October 12, 2010

Good Bite In 15 Minutes: Haddock and Minty Pea Salad


I mentioned before that things have been a bit hectic and sparing time to cook hasn’t been easy.  It’s periods like this that I usually resort to those easy to whip up dishes … the kind I think we all have to fall back on when need be. This is one of mine that I usually make summertime but yesterday when London decided to have a last ditch effort at pre-winter sunshine it seemed the perfect thing to whip up.

 

Haddock and Minty Pea Salad

 

It really is dead simple:

You need:

1 tray and 1 bowl

A couple of fillets of white fish eg. Haddock (I usually use a fillet per person)

1 red onion

2 cups peas (feel free to use fresh or frozen)

A handful of mint to taste

A few splashes of lemon juice

1/2 teaspoon of lemon grass minced (Optional but give it a bit of something extra)

Salt and Pepper

Then:

– Place fish on a tray lined with foil for easy cleaning. Drizzle with a little lemon juice and a touch of salt and pepper. Place under a medium grill. Depending on your grill it should take about 10 minutes to cook, while it cooks you can prepare the salad.

– Steam your peas but only so much as they soften but still remain their colour.

– Meanwhile, slice the onion into as fine rings as you can.

– Place peas and onions in bowl. Tear up mint into pieces and add them in. Add lemongrass and lemon juice. Toss together.

– Fish should be ready by now. If you’re not sure if it’s done check that the flesh lightly flakes off when prodded with a fork.

– Either serve fish whole with salad on the side or else flake the fish up and stir through the salad. It’s nice both ways.

S.

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