This used up some left-over brown rice.
Mixed the rice with spring onions, frozen peas and salted, roasted peanuts; and a dressing made from soy sauce, olive oil, a little hot chilli sauce, a little white wine vinegar and some grated ginger.
Also cherry tomatoes, beetroot, spring onions and carrot sticks.
Nasi goreng is just as good cold, as it is hot. So I used the left-overs in a lunchbox.
The other ingredients are the usual suspects: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This used up the remaining red kidney beans and left-over brown rice from the chipotle prawns.
Rice salad made with cooked brown rice, red kidney beans, spring onions, chopped sun-dried tomatoes, harissa, olive oil and vinegar.
Also cherry tomatoes, beetroot and celery, and carrot sticks.
When you’ve opened a packet of ham, you have to finish it. So here are two lunchbox ideas.
Ham and coleslaw (made from shredded white cabbage, carrot and onion; with 50/50 mayonnaise/low fat yogurt, plus a squeeze of lemon juice and a dab of Dijon mustard):
Rice salad (made from brown rice, petit pois and spring onions, with oil and vinegar dressing:
As always, they both come with cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This time the major component is the remains of a tortilla.
The rest – as before: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
Among the usual suspects is a salad made from orzo, wild rocket, sun dried tomatoes with a dressing of harissa, oil and vinegar.
The usual suspects: cherry vine tomatoes, beetroot,spring onions, carrot sticks and oil and vinegar dressing.
This will provide two of the portions shown in the illustration:
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt
- 1 teaspoon harissa paste (or use chilli sauce instead)
- squeeze of lemon juice
- 1 standard can of tuna chunks (drained)
- 1/2 a standard can of red kidney beans (you can freeze the rest, or store in the fridge for use in the next few days)
- 1 smallish green pepper (roughly chopped)
- 2 spring onions finely sliced
- black pepper to taste
Mix together the mayonnaise, yogurt, harissa and lemon juice. Give it a good beating with a tablespoon (it should thicken and look like mayonnaise). [You could up the proportion of yogurt and reduce the amount of mayonnaise, but unless the mixture is consumed the same day it will become watery as the yogurt separates from the mayonnaise.]
Add the tuna chunks and mash in with a fork.
Add the beans (drained), the green pepper and the spring onions.
Sprinkle with black pepper to taste.
The illustration shows a 750ml square ‘Lock & Lock‘ plastic container. Other items are small tomatoes and carrots sticks (with an oil and vinegar dressing), and sliced beetroot with vinegar and spring onions.