Serves 2 | Prep Time 10 min | Total Time 20 min
When it comes to food shopping, the only thing worse than having to think of dinners, for me, is having to think of lunches. I can spend hours trawling Instagram and Pinterest for inspo and still come up short.
Other than making sure a meal's not missing anything major, pretty much the only reason I plan meals is to avoid food waste. That being said, I find there are always some ingredients I struggle to finish before they're past their best. A couple of the biggest offenders in our house is bagged salad and celery. With this in mind and inspired by @frenchfamilyfood's insta, I rustled up this very basic salad one weekend. If I'd had them in the cupboard, olives and left-over boiled potatoes definitely would have been added. As it was, this made a very light and tasty Saturday lunch.
Ingredients
large handfuls of salad
1 can of tuna in spring water
2 salad tomatoes, roughly diced
2 stalks of celery, sliced
2 eggs
handful of green beans
juice of half a lemon
drizzle of olive oil
salt and pepper
drizzle of balsamic glaze
Recipe
Boil the kettle and in a saucepan, boil the eggs for 6-7 minutes for part jammy, part hard-boiled eggs.
Meanwhile, lay a bed of salad in two bowls.
Roughly chop the tomatoes and slice the celery, and add to the salad leaves.
Drain the tuna, and flake over the salad. Squeeze the lemon juice over the salad, and drizzle with extra virgin olive oil, and season with salt and pepper.
Blanch the green beans by steaming them for 4 minutes, and rinsing or plunging them into cold, icy water.
Deshell the egg, cut into quarters and add to the salad.
Serve with a scattering of the green beans.
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