Mean Red
This is a salad and a half - it works great as a packed lunch and is guaranteed to make everyone at work jealous. The punchy, vibrant red vegetables and Asian-inspired dressing act as the base, to which you can add a variety of (vegetarian or non-vegetarian) toppings depending on your preference. It's adapted from a recipe by Rosie Lovell (http://rosiesdelicafe.blogspot.co.uk/).
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Serves 4
For the dressing, mix 2 tablespoons fish sauce, 2 tablespoons demerara or brown sugar, 2 tbsp lime juice and 1 red chilli, finely chopped - or half a teaspoon of chilli paste if you want to save on the chopping. Try the dressing and adjust according to your taste.
De-seed and roughly chop 3 red peppers. Fry on a very high heat with some oil until becoming a little charred, then turn down to a lower heat and cook for 15 minutes or until tender.
Chop 250g cherry or regular tomatoes and 1 pack cooked beetroot (make sure you get beetroot in it's own juices rather than vinegar), along with 1 handful of fresh basil.
Mix all the ingredients together with the dressing. Now it's time to add the toppings and what you go for here is really up to you. You could fry 250g lardons in the same pan used for the peppers and add to the salad. In the photo I've added 2 boiled eggs, quartered, and 1 ball of mozarella, torn. A large dollop of ricotta is a delicious alternative to the mozarella. You might want to serve it as bruschetta on thick slices of toasted baguette. Or add some salad leaves on the side.
Serves 4
For the dressing, mix 2 tablespoons fish sauce, 2 tablespoons demerara or brown sugar, 2 tbsp lime juice and 1 red chilli, finely chopped - or half a teaspoon of chilli paste if you want to save on the chopping. Try the dressing and adjust according to your taste.
De-seed and roughly chop 3 red peppers. Fry on a very high heat with some oil until becoming a little charred, then turn down to a lower heat and cook for 15 minutes or until tender.
Chop 250g cherry or regular tomatoes and 1 pack cooked beetroot (make sure you get beetroot in it's own juices rather than vinegar), along with 1 handful of fresh basil.
Mix all the ingredients together with the dressing. Now it's time to add the toppings and what you go for here is really up to you. You could fry 250g lardons in the same pan used for the peppers and add to the salad. In the photo I've added 2 boiled eggs, quartered, and 1 ball of mozarella, torn. A large dollop of ricotta is a delicious alternative to the mozarella. You might want to serve it as bruschetta on thick slices of toasted baguette. Or add some salad leaves on the side.
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