There was no RLC this week, simply for the reason we had enough left overs in the fridge to build a lunch with, left overs of the meals designed for this persistent hot weather we have been experiencing.
Hot weather calls for light, but filling; fresh and loaded with flavour.
I am now more than ever a fan of main meal salads.
This Tuna and Bean Salad is one of my current “faves”:
1 tin cannellini beans (400 g) drained
1 tin Borlotti beans (400 g) drained
3 sticks of celery, finely sliced
1/2 small red onion, finely chopped
1 bunch flat leaf parsley, washed, dried and chopped (not stems)
300 g green beans, blanched, sliced and cooled
Toss these ingredients together.
Gently fold in a 425 g tin of tuna in olive oil that has been drained. Dress with juice and zest of lemon.
A few other main meal salad ideas:
The basic foundation is heaps of herbs and leafy greens, a carb component that is good cold, some type of protein and some moisture in the form of dressing or the natural juices of the vegies or protein used.
I do admit, all but the first are not vegetarian options. I am working on that for main meals, although that will be a challenge with 2 meat boys in the house.
*Freekah salad
*Thai chicken noodle salad
*Couscous and harissa chicken salad
*Ginger chilli prawn and rice salad
*Thai style beef salad
*Niçoise Salad
*Warm fish salad with dill aioli
Sounds delish Maggie – have been looking for different salad options- don’t feel like anything else in this heat or heating up the house with too much cooking
Let me know if you want a specific recipe and I will try and translate my ideas to recipe form.