I've been making lunches for both Carlos and I to take to work/uni and have really enjoyed trying out different ideas. If I'm preparing vegetables for dinner, I'll sometimes make extra in order to put in a salad for the next day - I particularly love roast broccoli and pumpkin.
Recipe
Makes 4 serves
Cooking time 20 mins
Store in fridge up to 4 days
Ingredients
Pumpkin, 3cm wedge, chopped into medium chunks
Broccollini (baby broccoli)
1 can of canellini beans, rinsed and soaked in fresh water
1 can of red kidney beans, rinsed and soaked in fresh water
1/4 red onion, sliced thinly
1/4 red capsicum, sliced thinly
6-8 olives, left whole
12 slices of chorizo cut thinly (you can substitute salami)
30g parmesan cheese, grated
Method
Preheat oven to 200C and roast the pumpkin and broccolini for 15 mins.
Combine the rinsed beans in a bowl. Add the onion, capsicum, chorizo, olives and parmesan cheese. Once the roast veg are cooled, add to the salad. Mix.
This is a really low-gi salad as it's main ingredients are beans - they will give you slow-release energy all through the afternoon. You don't have to use any meat product in this if you choose not to.
The type of chorizo I used was bought from an importers and was Spanish style - be careful because sometimes a South American sausage which is also called chorizo is sold which is not cured to a point where you can eat it without cooking first.If you're at all unsure, fry the slices off in a fry pan just to be safe.
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