Last week, I realised the folly of my ways, thought, "stop the madness!", and made a few salads to last me through the week.
Tessa Kiros' Chickpea, Coriander and Feta Salad
I remade this chickpea salad, which I'd originally made for my cousin Catherine's birthday. You will notice that the following picture is actually an old one, from the birthday night. The new batch I made looked exactly the same, and I am happy to say, tasted just as good. I did use tinned chickpeas this time, to make it a low-effort exercise. Still good!
Nigella's Green Lentil and Goat's Cheese Salad
For this one, I cooked French green lentils rather then using tinned. (Tinned lentils = mushy = not right for a salad!) The salad also contains goat's cheese, roasted capsicum and mint. Fabulous!
Whilst I was making those salads, I cooked some brown rice, because I wanted to make Karen Martini's fabulous brown rice salad. I've made it twice now, but never blogged it, because it is so delicious that we always finish eating it before I get a chance to get to the computer. Soon, soon. However, after making the above 2 salads, I was all salad-ed out, so I didn't end up making that salad this time.
The chickpea salad, the lentil salad and the plain brown rice ended up going together very well. And they lasted me about a week. Much healthier, and nicer than a meat pie! One scoop of lentil salad, one scoop of brown rice, and one scoop of chickpea salad - a delicious lunch, described aptly by my co-worker Paolo as a "health bomb".