Hate meal prep? Sarah Wil­son shares low-fuss work week lunches that are de­li­cious, healthy and nd a to­tal cinch...

NW - - News -

The beauty of this idea is re­alised with a Grater Unit (aka a food pro­ces­sor with the grater at­tach­ment in­serted). You dump ev­ery­thing in, press ‘go’ and out pumps a bunch of mid-week lunch so­lu­tions, with three serves of veg­eta­bles per bowl. We evolve the salad as the week pro­gresses – the fi­nal ver­sion is de­signed to use up the last por­tion as it starts to go a lit­tle limp and sad. Here, I’ll show you how! Add the cheese or chia and herbs or spices to the salad. Heat the olive oil in a fry­ing pan over medium–high heat. Di­vide the mix­ture to form two pat­ties and plop into the pan. Crack the egg over the top of the pat­ties and cook for 3 min­utes, then flip. Cook for an­other 2 min­utes, un­til egg is cooked to your lik­ing. Serve with the re­main­ing av­o­cado and sprin­kle with any herbs.

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