SERVES 2
1 zucchini (about 160g), cut into 1cm
thick slices 1 red onion, cut into thin
wedges 2 gem lettuces (about 160g),
cut into wedges Olive oil to grill the
vegies 2 tbs extra virgin olive oil
Pinch or two of zaatar, or a pinch of
dried oregano and thyme 100g black
olives, pitted Zest of half a lemon
10 basil leaves 120g fresh buffalo
mozzarella, torn into pieces1 Heat a grill pan to medium heat. Toss
the zucchini, red onion and gem lettuce
in olive oil. Place the vegies on a grill,
side by side – don’t layer them on top
of each other as they will sweat.Farewell, limp leaves. These
make-in-advance salads are
vitamin-packed lunch heroes.SERVES 3
50g wholemeal rice 25g red rice
½ lemon 6 sprigs flat parsley, stalks
finely and leaves roughly chopped
50g pistachio nuts, slightly crushed
6 sprigs coriander, stalks finely and
leaves roughly chopped 6 sprigs mint,
stalks finely and leaves roughly chopped
400g broad beans, picked from their
pods 4 tbs extra virgin olive oil1 Slowly boil the rice in plenty of water
for about 30–35 mins or until just tender.
Drain and rinse under cold water to cool
and remove some of the starch.
2 Leave a bit longer to dry. Boil the lemon
with the rice for 10 mins before slicing.
3 Mix remaining ingredients together with
a good glug of olive oil and season with
salt and pepper. Serve immediately.
PER SERVE: 975KJ, SAT FAT 2G, SUGAR 4.7G130