If you’re looking for something a bit different to your standard sandwich for work lunches, and needing something that will last a while, but can also be changed up day to day – then look no further – I have for a great tasty and nutritious idea for you.
1x can lentils
2-3 beetroot cubed into 2cm chunks
1 red capsicum
1 green capsicum
¼ small red onion
Olive oil to drizzle
Juice of 1 orange
1 tbsp honey
2 tbsp olive oil
1 tbsp vinegar
1 clove garlic crushed
1 tsp Dijon mustard
Salt and pepper to taste
Turn oven on to 200C degrees. Peel and chop beetroot into 2cm chunks. Drizzle the beetroot with olive oil or spray oil in a lined pan and roast for 20-30 minutes depending on how soft you like your beetroot. In the meantime drain and rinse your lentils and tip into a serving bowl. Chop all other salad ingredients and mix through the lentils.
Whisk all dressing ingredients together – there will be enough for leftovers which will keep in the fridge for a couple of weeks.
Let the beetroot cool slightly and then add to the rest of the salad and desired amount of dressing. Mix well and season with salt and pepper. Serve with fresh herbs of choice.
This should make enough for 2-3 lunches depending if you add some extra protein.
Add some feta crumbled over the salad or fry some halloumi to go with it – just go easy on the portion size – halloumi is delicious but it is high in salt and fat!
Each day add some fresh avocado to add some healthy fats
Boil up some eggs at the start of the week to add some great protein
Have leftover meat from the night before? Slice a portion of chicken or steak to go on top
Add a can of tuna to boost the protein
Having the salad with the dressing is delicious as is, but to keep it interesting all week – adding different proteins is key!!