While I was constructing this salad in it’s bowl I was gently reminded of performing similar activities years before. When I was young(er) and my parents would have guests over for a braai I was often entrusted to make the green salad that would accompany our meal. This was a job that I took most seriously. I remember spending ages chopping and slicing the ingredients laid out by my mom. Finally (and most importantly) I deliberated over how to arrange said ingredients into intricate patterns, trying not to repeat arrangements previously used. I guess some things haven’t changed.
- Salad with mixed leaves, smoked chicken, baby tomatoes, feta and spring onion.
Pasta salad is one of those dishes that is perfect for packed lunches. It’s meant to be eaten chilled so you can prepare it in the evening and stick it in the fridge. Then in the morning pop it into one of those lunch cooler bags with a little ice brick and it’ll stay perfectly cool until lunchtime. A great summertime lunch that is also a wonderful vehicle for a few of your daily fruit and veg servings.
- Pasta salad with mini pipe rigate, yellow peppers, cucumber, spring onions, baby tomatoes and feta cheese all tossed in a light tomato sauce.
Who doesn’t love a plate of sausage and mash? It’s the quintessential pub meal full of calories and comfort. In my lunch box it may not look so pretty, but it sure does taste good.
- Beef bangers,
- herby mashed potatoes,
- onion gravy,
- rainbow swiss chard with feta,
- baby tomatoes and
- some plain yoghurt with a swirl of apple butter.
Posted in Packed Lunches
Tagged apple butter, beef bangers, cheese, feta, gravy, mashed potato, onion, onion gravy, potato, sausage, swiss chard, tomatoes, yoghurt
This past weekend I had the privilege of watching Christine Stevens prepare a few recipes from her book Harvest at the Cape Town Book Fair. One of the dishes she prepared was a winter salad containing cabbage, carrot, celery and onion dressed with an orange juice vinaigrette. She explained that she thought cooking was all about adapting and that the original recipe in her book used fennel, but since she had none on hand she’d substituted onion instead. The combination of fennel and orange was the inspirational springboard for this salad lunch.
- Mixed salad leaves topped with
- carrot, red onion and fennel marinated in a little orange juice topped with
- sliced smoked chicken and
- orange segments with feta cheese.
Posted in Packed Lunches
Tagged carrot, cheese, chicken, fennel, feta, lettuce, onion, orange, orange juice, salad, smoked chicken
If you follow me on Twitter you probably read my tweets about my newly acquired bento from The Crazy Store. Fellow Tweeter and bento fan Amanda pointed it out to me and I’m so glad she did! It’s a great little set and I got to take it out on it’s maiden voyage today.
- Greek flavoured pasta salad: pasta tossed with garlicky braised tomatoes, feta cheese, cucumber and yoghurt dressing (recipe below) topped with wilted pea shoots,
- apple slices,
- almonds and
- wasabi peas.
I received a jar of Kara’s Original Greek Herb Dressing in my goodie bag at the SA Food Bloggers Conference earlier this year and since the conference I’ve used it to dress leafy salads and steamed vegetables with great results. Here is my simple recipe for a Greek flavoured yoghurt dressing using this herb mix.
- 3 tsp Kara’s Original Greek Herb Dressing Mix
- 6 tsp warm water
- 1/2 tsp celery salt
- juice of half a lemon
- 150ml plain yoghurt
- Add warm water to herb mixture and leave to rehydrate for a few minutes
- Add celery salt and lemon juice
- Stir into plain yoghurt
This is enough to dress half a packet of pasta (250g dried). I think it would also make a great marinade or dip, although if you plan to use it as a dip you may want to use less salt.
Posted in Packed Lunches, Recipes
Tagged almonds, apple, cucumber, feta, garlic, pasta, pea shoots, tomato, wasabi peas, yoghurt
You may have noticed the last few lunches I’ve posted have all had couscous in them, it’s quite the staple in my kitchen and often comes to the rescue when I’m too lazy to cook rice or other starch to round out a meal. Today’s lunch also contains couscous, surprise surprise, in one of my favourite lunch box additions. This salad (containing couscous, butternut, feta cheese, dukkah and rocket) is really easy to throw together and always pleases.
- Butternut and feta couscous salad,
- hummus topped with some harrief from Oded’s Kitchen,
- cucumber sticks and
- some baby tomatoes.
- Wholewheat penne tossed with tomato sauce and crumbled feta and
- a salad with baby cabbage leaves, mixed sprouts, cucumber, tomato and carrot.
Did you spot the little mouse in my salad? He’s a buddy of the panda featured in lunch #396. I’m finding these little bottles really handy to add a bit of zing to salads or steamed veggies and of course the cute factor doesn’t hurt either.
- Chorizo, feta and green pepper frittita,
- salad with lettuce, tomato, cucumber and carrot with
- a mouse bottle filled with lemon juice to dress the salad.
Posted in Packed Lunches
Tagged carrot, chorizo, cucumber, egg, feta, frittata, green pepper, lemon juice, lettuce, salad, tomato