Farmer J shares 3 salad recipes for making cheap, easy lunches at home or for the office.
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Salad bars are having a real moment right now, but if you don’t want to keep spending your hard earned cash on bowls of greens, listen up. Here are three of Farmer J’s most iconic salad recipes – perfect for mid-week office lunches. There once was a time when a salad was just a bunch of leaves. How times have changed.
These days, you can’t move for fancy salad bars promising loaded trays and bowls of heavily flavoured legumes and veg. However, these super salads don’t come cheap; you’d be lucky to get change from a £10. Arguably the architects of this salad hype, Farmer J, has released three simple salad recipes that are perfect for taking into the office. They’ve all got zingy sauces and include bits you could make well ahead . Make big bowls for a weekend side, and take the rest in for your main lunch. Traditionally used with slightly stale bread, this Italian staple couldn’t be more simple. Use up any weekend sourdough and slightly aging peppers by chucking them in the oven and then combining with fresh olives and tomatoes.
Zero waste, full of flavourCut the sourdough bread into cubes. In a mixing bowl, toss the bread cubes with the olive oil and a pinch of salt until evenly coated. Spread the bread cubes on a baking sheet in a single layer.
Next, do the dressing. Cut the cherry tomatoes or baby plum tomatoes in half, then mince the garlic half clove finely. In a small bowl, combine the sherry wine vinegar and extra virgin olive oil. Add the halved tomatoes and minced garlic.
Season with salt and pepper to taste. Use a fork or a small whisk to blend the ingredients well or use a blender to create a smoother consistency. Onto the salad. Start by roasting the pepper if not already done, then chop it into bite-sized pieces.
Pit and halve the Kalamata olives, slice the spring onion, tomatoes and cucumber, chop the Cavolo Nero and parsley and tear the basil. J’s Indonesian slaw Give the humble ‘slaw an upgrade with this Asian-inspired version. It makes for a great side or a main meal: simply top with chunks of flash-fried tofu or chicken, or you could serve alongside a pile of noodles. Start by making the dressing.
Combine all the ingredients except the avocado oil in a bowl. Blend thoroughly using a hand blender. Store the dressing in the fridge for up to 3 days.
Next, toss together all the salad ingredients in a big mixing bowl and add the prepared dressing until well combined. Transfer the salad to a serving plate and generously garnish with salted & roasted peanuts along with fresh coriander leaves. This recipe is packed with different flavours. Make your za’atar chickpeas and pickled red onions in advance, and keep extra for snacking or adding to other dishes.
In a large bowl, combine 375g chickpeas, 7.5g za’atar spice, 2.75g salt, and 23g olive oil. Spread the chickpeas evenly on a baking sheet. Roast in the preheated oven for 10 minutes, or until crispy. Remove from the oven and let cool completely.
Use chilled for the salad. Next, it’s onto the pickled red onions. In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat Place the thinly sliced red onions in a heatproof bowl or jar.
Pour the hot vinegar mixture over the onions, making sure they are fully submerged. Let the onions sit at room temperature for at least 1 hour, or until they are cooled and pickled. Store in the refrigerator if not using immediately. For the salad dressing, combine 175g olive oil, 60g lemon juice, 5g mustard, 8.75g salt, 2.5g garlic, and 2.5g fresh oregano in a blender.
Blend until smooth and emulsified. Finally, in a large mixing bowl, combine the prepared za’atar chickpeas, shredded white cabbage, chopped cavolo nero, sliced yellow courgette, sliced cucumber, steamed green beans, chopped shifka hot pepper, pickled red onion, picked mint, and chopped parsley. Sign up to our Well by Stylist newsletter: the latest relatable health and fitness content written by experts and backed up by research. By signing up you agree to occasionally receive offers and promotions from Stylist.
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