MOJU SALAD
For a week’s worth of nutrient-rich fuel, bulk prep this salad from Sri Lankan restaurant Hoppers. It’s an easy way to counter the damage of days sat at a DIY desk set-up. hopperslondon.com
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173 CALS | 15G CARBS | 3G PROTEIN | 10G FAT | SERVES 7 | VEGAN
INGREDIENTS
4 parsnips, cut into 3-inch batons • 2 carrots, cut into 3-inch batons • 200g Jerusalem artichoke, diced • 2 leeks, trimmed and sliced • 3 tbsp coconut oil • 1 tbsp turmeric powder • 2 red onions, finely sliced • 100g coriander, chopped • 50g mint, chopped
For the dressing:
10 shallots, finely diced • 3 green chillies, diced • 4 garlic cloves, peeled and diced • 8 curry leaves •2 tsp ground mustard seeds • 1 tsp Dijon mustard •2 tbsp Chinese rice vinegar • 2 tbsp coconut oil
METHOD
1 | Roast the veg, apart from the red onion, for 20 to 30 mins with coconut oil, turmeric and seasoning. 2 | While it cooks, make the dressing by mixing everything together.
Coat the veg in as much as you want, adding the red onion. Pack a serving in your lunch box, then combine with the herbs before eating. This will keep in the fridge for a week. Plus, you can pair it with different proteins – try chicken breast smothered in hot sauce for a non-vegan option. Hop to it.