I like to eat left overs or salads for lunch, as I'm not a fan of the traditional British soggy sandwich - meat and salad with moist pre-sliced bread just doesn't do it for me.
Smoked mackeral salad
My most recent discovery is using lime as a salad dressing. Popping half a lime into your salad box ensures that the salad doesnt go soggy after half a day of clinging to moist lettuce leaves. I use lime mostly with a salad of cos lettuce, golden cherry tomatoes and smoked mackeral (preferably with pepper). It's so simple, healthy and delicious!
Aubergine hummous dip
This can be made the night before and taken into work with a serving of raw carrot or celery and some pitta bread.
2 cloves garlic, mashed or chopped very finely
1 large aubergine
Juice 1 lemon
2 tablespoons olive oil (good quality is best)
3 tablespoons tahini
Salt and Pepper
1. Grill the aubergine under a high heat grill until the skin is brown, turning regularly.
2. Remove skin and scoop out the soft flesh
3. Mix together aubergine with the other ingredients, adding more oil to make more smooth.
4. Season and keep sealed until time to eat!
Chorizo and feta couscous
1/2 chorizo sausage, cut into 1 cm chunks
1/2 packet of greek feta cheese, cut into cubes
200g couscous
2 tablespoons red wine vinegar (or balsamic)
Salad (whatever you have is fine, from lettuce, rocket, cucumber, tomato...)
1. Fry the chorizo until turning brown
2. Boil water and pour over couscous and cover until soft
3. Mix the couscous, chorizo, feta and salad.
4. Make a dressing by heating the vinegar with the chorizo fat in the frying pan until slightly reduced, and pour over the couscous salad. This keeps for a couple of days and is delicious!
