Packed lunches are so boring. For me, there is nothing more depressing than the soggy sarnie which sits sweating in a tupperware until my 1pm lunchbreak; most days the lure of heading out to grab something a lot more appetising is just too great. It’s an expensive habit.
So, in a bid to look after the pennies, recently I’ve been trying to be a little more creative and take my own packed lunch in to work. I’ve found that the secret seems to be a really well stocked store cupboard, and adding lots of textures and flavours together into a hearty salad to create something with a bit more interest and depth than a simple sarnie. After a few dud creations, I really genuinely enjoyed this salad which I threw together from some bits and pieces in my cupboard last week, so thought I’d share it as a Meat Free Monday idea!* *If you’re not familiar with Meat Free Monday, it’s a movement which embraces going meat-free once a week (or more) for the sake of the planet.
- Dried Couscous
- Boiling Water
- One Sweet Potato
- 2 Cloves Garlic
- 1 tsp Chilli Flakes
- Generous glug of Olive Oil
- Less generous glug of Lemon Juice
- Salt & lots of Black Pepper
- 1 Stick of Celery, thinly sliced
- Handful of Raisins
- Handful of Flaked Almonds
- Handful of Mixed Seeds
- Handful of Cherry tomatoes – halved
- Handful of Rocket
- Cube the sweet potato, drizzle with olive oil and roast for 25 mins with a couple of minced cloves of garlic.
- Fill your tupperware with couscous up to 1cm of depth, and cover with boiling water up to 2cm depth. Allow to absorb water and cool.
- Mix salt, pepper, chilli flakes, olive oil and lemon juice and add to the cous cous until desired consistency – moist and fluffy. Alternatively, shop bought vinaigrette would also work well.
- Add in the almonds, raisins, seeds and sweet potato and mix.
- When everything is completely cool, add a layer of rocket, celery and tomatoes and pop the lid on. If you keep it flat in your bag, the rocket should stay crisp and ready to be mixed in when ready to eat!