If you’re tired of lack-lustre desk lunches or you’re looking for an easy meal to cook for your family this week, here’s one versatile recipe to keep up your sleeve.
It’s part of our ‘Cook once. Eat twice’ recipe series. So you cook up a hearty supper (Roast Chimichurri Chicken, for instance) and the next day, you use any leftovers to make another protein-packed, nourishing dish. Keen to give it a try?
Yours in drop-dead-delish dishes
You will need
For the salad
½ cup grain of your choice (we used freekeh but you can use buckwheat, couscous or barley).
A generous handful or two of shredded chicken* (head this way for our Roast Chimichurri Chicken with Chimichurri recipe).
Approximately 4 roasted butternut wedges, cubed (again, from last night’s Roast Chicken dish).
A handful of lettuce or rocket
1 orange, peeled and segmented
Pickled red onion (either store-bought or you will find a speedy pickled onion how-to over here.)
For the dressing:
2 Tbsp Pesto Princess Hummus
2 Tbsp Pesto Princess Chimichurri
1 Tbsp apple cider vinegar
2 Tbsp olive oil
Black pepper and sea salt to taste
*For a plant-based option, pan fry strips of firm tofu and use in place of the chicken.
1. First up, cook your chosen grain according to the packet instructions. Season and keep to one side.
2. Combine all the dressing ingredients.
3. If you’re packing a lunch box, add the grain followed by the shredded chicken, cubed butternut, lettuce, pickled red onions, and orange segments. Keep the dressing separate so that you can drizzle it over before you tuck in. An empty pesto jar is perfect for storing the dressing. If serving for supper, simply layer all ingredients on a pretty platter and pour the dressing over.
By the way, you can sub-in any roasted veggies you have on hand. Roast tomatoes and aubergine work beautifully too.
Food styling and photography by Michelle Parkin.
Food Assistant: Bianca Strydom