Salads are underrated, I feel. Often I’ll underrate them, too. But when I’ve got the hankering for a more colourful and healthy lunch, salad is the one and only.
In an attempt to be more organised (and healthy, of course), I recently bought some ingredients to make a tasty Greek salad, and a few extra bits to invent something a little bit ‘unique’ – aka throw together like some sort of scientist or summin’. What can I say? I’m a maverick.
In my infinite kindness, I thought I would share the ‘recipe’ here for you to try it out yourself if you’re ever in a pickle over what to pack in your lunch box. You’re welcome.
Packed Lunch Greek Salad Recipe
1/2 bag mixed leaf salad (or your choice of chopped salad leaves if you aren’t lazy)
6 small vine tomatoes
1/2 packet of chargrilled vegetable cous cous or whatever cous cous you prefer (I used Tesco’s ready prepared cous cous)
Finely chopped mint
A healthy glug of olive oil
As much feta cheese as you can handle
- Add as much salad leaves to your lunch box as you like. Then add some more, cos salad isn’t as filling as we’d all like it to be.
- Chop the cucumber into small chunky squares. You can cut the skin off if you prefer but I love the crunch! Throw the squares into the salad leaves.
- Slice the vine tomatoes into quarters and marvel over the glorious smell they omit. Mmmm. Then add them to the salad, too.
- Finely chop the mint and toss that in with the rest.
- Then it’s cous cous time! So good they named it twice. Spoon in as much as you like over the top of the salad.
- Next, chop the feta into squares and chuck that in too.
- When the salad is ready to eat, pour the olive oil over it, put the lid on the lunch box and give it a good ol’ shake so everything gets coated.
Et voila! One super simple, super tasty kinda Greek slash Moroccan lunch box salad recipe! Just call me Nigella Lawson.