Two big food trends which I’m really excited about are:
- Increasing the effort to reduce food waste, and
- The rise of the ‘bowl’
Wasted food is a huge problem and it’s great to see it being increasingly acknowledged. Recipes which use up leftovers are a big help in reducing food wastage and I’d like to do my part by showing you some of the salads which I make at home using leftovers. Up until now, these salads had not quite made it onto my blog – mostly because there is no real recipe (just pulling together leftovers). But they are utterly satisfying, delicious and super easy to make.
Using a bowl for these salads rather than a plate has several advantages:
- it’s easier to toss a mixed salad in a bowl than in a plate
- when eating a chopped salad, bowls are easier to use because you can use the sides to pack in the ingredients into your fork or spoon
- bowls take up less table space than plates, which is a big plus if you eat at your desk
- bowls give a cosy and homely feeling – whatever you eat from a bowl becomes comfort food!
When making my Salad Bowls, I try to stick to the following rules:
- use a good sized single-serving bowl which is big enough to make one filling salad
- chop up the ingredients fairly small
- one grain (leftover quinoa, brown rice, couscous, puy lentils, etc…)
- one protein (leftover cooked chicken, fish, seafood, eggs, meat, beans, cheese, lentils, etc…)
- one cooked vegetable (leftover green beans, broccoli, potatoes, sweet potatoes, peas, kale or any other vegetable you cooked for dinner the night before)
- two raw fresh vegetables (I always keep a stash of washed raw vegetables in my fridge ready to cut such as lettuce, tomatoes, cucumber, carrots, avocado or bell peppers)
- one dollop of anything I have in the fridge (yogurt, cottage cheese, hummus, moutabel, guacamole, tahini, etc…)
- any micro-greens, nuts or seeds to be sprinkled on top of the aforementioned ‘dollop’
- depending on how much seasoning there is in the leftovers, I may or may not need some dressing. I find that a glug of extra virgin olive oil, a mini-glug of balsamic vinegar and a pinch of sea-salt does the job.
The Salad Bowl recipes I post are meant more as an inspiration for you to explore in your own fridge and pantry rather than a strict recipe to follow. I usually present the Salad Bowl with all the ingredients clearly visible (see the images above) and then toss it just prior to eating.