Serves 2 for lunch, or 4 as a side
Store Cupboard Salad
Much like my store cupboard pasta recipe, this is a really handy meal idea for moments when it feels like the fridge is almost empty and you’ve not yet had a chance to stock-up again. It’s amazing what a delight of a meal this can seemingly conjur from thin-air (albeit actually from a handily stocked store cupboard) in just a matter of minutes. My idea of a perfect, hearty lunch time salad.
Do add some flaked tuna, salmon or cold cooked chicken and a tablespoon of capers if you have them to hand or fancy a more substantial meal. If not, it’s already complete as is.
INGREDIENTS
- 400g chickpeas or butter beans, drained & rinsed
- 200g cooked lentils (or cooked quinoa if you’d prefer) – I really like the Merchant Gourmet pouches for this
- 150g stoned green olives, drained & roughly chopped
- 100g artichoke hearts, drained & roughly chopped
- 100g peeled peppers, thinly sliced
- ½ red onion, peeled & very finely chopped (or 3 spring onions, chopped)
- 150g cherry tomatoes, halved
- 2 handfuls rocket (or other baby salad leaves)
- Any fresh herbs you like, if you have them (optional)
- Grilled halloumi slices (optional)
For the dressing:
- Juice of 1 lemon
- 6 tbsp extra virgin olive oil
- Salt and pepper
STEP-BY-STEP
Make the dressing by whisking the lemon juice and olive oil together until it emulsifies, or (as I do), put into a clean jam-jar, screw on the lid tightly and shake. Season with salt and pepper to taste.
Mix all the salad ingredients together in a bowl and toss through enough dressing to cover. You’ll likely have a little dressing leftover, which is handy to keep in the fridge for another meal.
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