Mixed pulses salad (vegan) (total cost 74p)

Ingredients:

• 100g precooked Kidney beans – 10p
• 100g chick peas – 10p
• 100 sweet corn – 10p
• 25g left over white rice
• 3 pieces antipasti artichoke heart (25p)
• Ground Maggi cube (or any dry stock cube)
• 5g fresh ginger (5p)
• ½ lime (14p)
• Salt, dry garlic & black pepper

Method:

All the pulsed are shop bought and usually cost 25 to 35 pence each that include the chick peas, beans and sweet corn. The rice is left over from a meal.

Open the pulses and rinse the starch off them. Mix the all in a one bowl with the rice and a pinch of grounded stock cube. Mix and set aside.

Cut the artichokes as you wish and leave to the side.

Making the vinaigrette. In a separate bowl, grate the zest of a half lime and squeeze the juice of the same half. Grate the ginger and add 2 tablespoons of flavoured oil from the artichokes jar. Add black pepper and a pinch of dry garlic. Whisk, taste and adjust flavouring. Pour in a small container.

Pour the pulses in the lunch box and place the artichokes pieces on top separate from the vinaigrette.

At lunch time, all you will have to do is pour the vinaigrette on the salad and enjoy.

Feel free to add chilli flakes if you can handle heat.

Next up, Chicken salad, the hot lunches and few sweets.