#Whats4Lunch – The Salads 3

Carrot, Beet & chicken 1

Carrot, Beet & chicken 1

Beet carrot and chicken salad (total cost 31p)

Ingredients:

Ingredients

Ingredients

  • 1 chicken leg (left over) – Can be bought ready made
  • 10 to 15 pitted black olives – 5p (a jar of 700g cost 99p in the 99p store)
  • 10 cherry tomatoes – 11p (got about 30 -35 cherry tomatoes for 40p in Lidl)
  • 1 medium precooked beetroot – 10p (4 beetroots cost 40p in Lidl)
  • 100g grated carrot – 5p
  • Sea salt & pepper

    ingredients

    ingredients

  • Mayonnaise
  • Vegetable oil
  • Apple cider vinegar
  • Dry garlic

The unpriced ingredients are already available in the house.

 

Method:

For the vinaigrette:

Mix 1 teaspoon of real mayonnaise, 2 tablespoons vinegar, 2 tablespoon of oil, sea salt and a pinch of garlic granules. Whisk, taste and adjust seasoning. When it is ready, pour in a small jar.

Rinse the beetroot and thinly slice it.

Strip the meat off the chicken leg and flake it.

If you haven’t done so yet, peel and grate the carrot. Keep all elements separated for now. Do not rinse the pitted olive, but wash the tomatoes.

In the lunch box, be careful about the way you layer the elements of

Carrot, Beet & chicken 2

Carrot, Beet & chicken 2

the salad to avoid your carrot for example catching the colouring of the beetroot or the chicken turning red. When you are ready for your lunch, you want everything looking fresh and colourful.

Bearing that in mind, here is how I recommend that you layer your lunch box especially if beetroot is

Carrot, Beet & chicken 3

Carrot, Beet & chicken 3

involved: Put the beet in the bottom, add the olives and then the cherry tomato. Now, the chicken strips and finish off with the grated carrot on top.

At lunch time, just flip the content of the lunch bowl in your plate and add the vinaigrette. Enjoy!

Next up, the hot lunches and few sweets.

To see the previous salads, click here and here

The beetroot dip

Beetroot dip

Beetroot dip

Ingredients for 1kg dip:

  • 600g precooked beetroot in vinegar (£1)

    Ingredients

    Ingredients

  • 3 garlic cloves
  • Hand full of small green chillies (10p)
  • 1 small red onion
  • 1 small fresh tomato
  • 2 stock cubes
  • 400 ml plain vegetable oil
  • 3 sprigs of fresh thyme
  • Salt and black pepper

Note: as this was part of the menu for 6 people, you will only need just about 300g of this dip to serve the vegetables cakes. The relative cost spent for this dip is £1.10 (for 1kg) or 5-6p per serving on this menu.

Method:

Ingredients ready for the blender

Ingredients ready for the blender

If the beetroot has skin, peel it, cut off the extremities and chop them. Blend in a food processor until smooth. Remove from the processor and set aside.

Now peel and roughly chop the onion, garlic and chopped tomato. To that, add black pepper and salt. Put all of that in the food processor, remove the tail of the green chillies, add in

blended beetroot

blended beetroot

the processor and blend until smooth also set aside. To not mix with the beetroot at this point.

In a deep pan with a lid, heat 200ml oil and fry in it until crisp the 3 sprigs of fresh thyme. Now pour in the oil the onion garlic and tomato mix. Stir and cover. For 10 minutes opening from time to time to stir.

By covering we are looking for the water in the mix to evaporate. Once

The half way stage

The half way stage

the water has evaporated, only clear oil will be bubbling up on the surface of the mix as shown on the photo right.

Now, add the blended beetroot, stir to combine well the content of the pan, add the rest of the oil taste, add freshly grinded pepper and salt, stir and cover for 20 minutes. Make sure to cover the pan because the content bubbles up and spits, the splashed of beetroot might redecorate the kitchen.

Ready to cool down

Ready to cool down

Open the pan from time to time to stir. After 20 minutes, there should be no liquid left in the pan. What should be visible is just the oil again, bubbling up above the dip. Remove from heat and serve hot. Leave the rest to completely cool down before spooning into jars.

I served mine as part of a starter.

Marrow cakes serving suggestion

Marrow cakes  with beet dip

This dip is great and can be used for chips and other vegetables. Also use it as a spread for sandwiches or mixed into a simple salad. Use is as you would mayonnaise or mustard or simply offer some to friends and family if you’ve got too much.

Spooned in jar for use later

Spooned in jar for use later

Enjoy!

See more about this vegan menu here.