Now that I’m done with fundraising for the year I can get back to what I love posting about, which is pure and simple… food!
Throughout university and for the first 5 years after, I was lucky enough to work for catering companies that fed and watered their employees, and so I never really gave prepping my lunch a second thought. When I got my current job (minus the free daily meals), I was actually looking forward to my homemade ‘working lunches’ and went into the role with great intentions of creating innovative meals day in, day out. Thinking back through three years I’ve had this job, I could probably count on my fingers and toes the number of times I have achieved this, and because hunger hits me the second I get to my desk, most of the time these ‘lunches’ have actually turned into breakfast.
All too often I read my food magazines and they talk about great packed lunch ideas that you can make up the night before, and yes, they always look wonderful and yes, are a fantastic idea, but where in the World is the time to do this!? When you take into account work life, making dinner, trying to fit in some exercise, seeing friends, ideally a blog post and a bit of time to put your feed up and vegetate, it’s very hard to account for anything else (and I don’t even have children!). I will therefore never let myself feel bad for popping to the shop at lunchtime and buying a meal deal or even the odd treat of a Subway sandwich!
When I do actually manage to bring in lunch it’s usually leftovers, which are more often than not sparse from the cravings of seconds, and thirds the night before! This time round however, I achieved a full-on, delicious and filling ‘working lunch’!!! I’m also pretty chuffed to say that this meal was just as delicious as it was the night before, I just wished I had made more so I could enjoy it every day!!!
For the salad
- 100g whole wheat giant couscous – cooked according to the pack instructions
- 100g broccoli – broken into small florets and added for the last 5 minutes with the couscous
- 170g shelled peas – added to the couscous for the last 2 minutes.
- 125g halloumi – sliced, griddled until crisp and cut into small cubes
- 1 handful finely chopped red cabbage
- 2 handfuls rocket
- 10 cherry tomatoes – quartered
For the dressing
- 4 sprigs fresh mint
- Juice ½ lemon
- 2 dsp cider vinegar
- 3 dsp extra virgin olive oil
- 1 dsp light mayonnaise
- Splash water
- Salt and pepper
Prep all your salad ingredients, blend together the dressing mixture until smooth and then toss everything together and enjoy!