I want a delicious lunch
Takeaways for lunch are easy but they can leave you wanting more afterwards. Try preparing these tasty, satisying dishes to enjoy at work.
Ilove healthy, tasty salads for lunch (and dinner for that matter), and these two have such fantastic flavour and texture combinations.
The rice salad has a lovely nubbly, nutty quality, which works beautifully with the fresh beans, salty feta and olives, ripe tomatoes, herby pesto, and crunchy seeds.
The edamame salad tastes indulgent and light, with crisp cos lettuce, creamy avocado, vibrant beans, crunchy broccoli, and an addictive sesame dressing.
You will be the envy of your workmates with these salads at your desk.
Actually, if possible, I think they would be best enjoyed after a walk to a nearby park!
Brown rice salad with beans, tomatoes and feta
Serves: 2 Prep time: 20 mins Cooking time: 2 mins
FOOD
cup basil pesto 2 teaspoons cider vinegar 2 teaspoons mayonnaise 26 small round green beans 2 cups cooked, cooled brown rice 3 cups wild rocket 1 cups cherry tomatoes, halved 160g feta, crumbled
cup black olives, stones removed
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted sunflower seeds
Put pesto, vinegar, and mayonnaise in a small jug and whisk to combine. Bring a small pot of water to the boil, drop in beans, and cook for two minutes. Drain immediately and refresh under cold running water to keep them bright green, then drain well.
Once they have cooled, stir of the pesto dressing through the rice. Add the rocket, tomatoes, feta, and olives, and toss gently. Put into two sealable containers, top with remaining pesto dressing, season to taste with salt and pepper, and sprinkle with seeds.
Store in the fridge for up to two days.
Edamame bean salad with avocado, broccoli and sesame dressing
Serves: 2 Prep time: 20 mins Cooking time: 3 mins
2 tablespoons Japanese mayo (or Best Foods) 2 teaspoons soy sauce 2 teaspoons Japanese rice vinegar 2 teaspoons sesame oil 1 cups edamame beans 2 cups broccoli florets 1 small cos lettuce, trimmed 1 avocado, sliced (only add on the day of serving) 2 spring onions, sliced 1 tablespoon toasted sesame seeds
Put mayonnaise, soy sauce, vinegar, and sesame oil in a small jug and whisk well to combine. Bring a small pot of water to the boil, drop in edamame beans, and cook for one minute. Drain immediately and refresh under cold running water to keep them bright green, then drain in a sieve (these can simply be defrosted but I find they work well like this).
Bring another pot of water to the boil and drop in the broccoli florets, cook for two minutes then refresh under cold running water and drain well. Once the beans and broccoli have cooled, layer lettuce, beans, and broccoli into two sealable containers. Add avocado and spring onions. drizzle over the dressing, and sprinkle with sesame seeds.
If eating the next day, leave out the avocado and dressing until then.
Recipes, food styling, and photography by Sarah Tuck