Brown rice salad with beans, tomatoes and feta

Serves: 2 Prep time: 20 mins Cooking time: 2 mins ❚ 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