#Whats4Lunch – The Salads 2

Pulse salad - Vegan

Pulse salad – Vegan

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

Ingredients:

Pulses salad  1 ingredients

Pulses salad 1 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:

Pulses salad  2

Pulses salad 2

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.

lime & ginger vinaigrette

lime & ginger vinaigrette

The lunch box

The lunch box

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.

Just add the sauce and enjoy!

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

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

Lime syrup

Ready lime syrup

Ready lime syrup

For 100ml of ready syrup

Ingredients:

  • 100ml lime juice or 5 limes – 40p from the market
  • 3 limes zest
  • 100 ml water
  • 200g unrefined brown sugar granules – From the cupboard

    Syrup ingredients

    Syrup ingredients

Total spend: £0.40p

Method:

Grate the zest off 3 of the 5 limes before juicing all 5 of them. The juice form 5 limes should produce about 100ml of lime juice.

To squeeze out the maximum juice from a like or any citrus, roll it on a hard surface while pressing it down with the palm of your hand… Be careful not to press too hard or it will burst.

Lime zest

Lime zest

Mix the sugar with water in a small sauce pan and place on medium heat for 4-5 minutes. Brown sugar tends to foam a lot, so keep an eye on it and stir it constantly until the white foaming starts to diminish.

Now, add the lime and a pinch of salt. Leave to simmer for another 2-3 minutes, then remove for the stove and mix in the zest. Mix well and leave to cool down for at least 10 minutes before serving.

Adding the zest at the last minute will guarantee a very strong lime flavour as the zest will be warmed but not cooked by the hot syrup.

This lime syrup was made to serve Bunoelos in the Mexican menu.