I cut up a plate of vegetables for my kids every night to have with their dinner. Often there are a few bits and pieces left. This salad makes great use of the leftovers and a brilliant lunch for the following day. I generally dice up whatever the kids have left, add anything else interesting that is in my fridge (radish, avocado, beetroot occasionally), chop up some fresh herbs (parsley, mint, coriander, dill will all work), add a sprinkling of spices and pumpkin seeds and then put it in a container in the fridge. The next day, I add some chopped up cooked chicken (or some boiled egg or canned tuna – these proteins are totally optional – the salad is also delicious by itself), a drizzle of oil, lemon juice, vinegar and salt and in a couple of minutes I have a healthy, amazing lunch that makes me feel great for the rest of the day. I have made this every day this week and it has been so nice to have something that only requires a tiny bit of effort when I have been hungry. Do try this. It is a great one!
Chicken Chop Chop
2 small tomatoes (I like the Doncaster or Adelaide tomatoes or a handful of the cherry tomato taste bombs)
1 lebanese cucumber (or a couple of the baby cukes)
1 stick of celery
1 capsicum (orange or red)
1 small carrot
handful of parsley
handful of pepitas (pumpkin seeds)
1 heaped tspn of sumac
1/2 tspn cinnamon
100g chopped cooked chicken
2 tbspn olive oil
juice of half a lemon
splash of white balsamic vinegar
pinch of salt
Dice all the vegetables and place in a container (or a bowl if you are eating this immediately). Scatter over the chopped parsley, sumac, cinnamon and pepitas. If you are making this for lunch, put this in a sealed container at this point and store in the fridge until you are ready to eat.
Add the chicken (or egg or tuna, or nothing at all). Drizzle with olive oil, lemon juice, vinegar and salt and toss to combine. Enjoy!