Two of the big food trends predicted for 2016 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 have 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 (remember to chop up the ingredients fairly small):
- one grain (leftover quinoa, puy lentils, brown rice, couscous, etc…)
- one protein (leftover cooked chicken, fish, seafood, meat, beans, and/or cheese)
- one cooked vegetable (leftover)
- two raw fresh vegetables (I always keep a stash of lettuce, tomatoes, cucumber, carrots or bell peppers in the fridge, washed and ready to cut)
- one dollop of anything I have in the fridge (yogurt, cottage cheese, hummus, 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, you may or may not need some dressing. I find that a glug of extra virgin olive oil and a mini-glug of balsamic vinegar does the job.
PUY LENTIL and SALMON SALAD BOWL
All ingredients should be cut into bite-size pieces.
Quantities depend on what you have in the house.
Make ingredient substitutions as you see fit.
Salmon fillet, cooked and flaked with a fork
Green beans, cooked and chopped
Puy lentils, cooked
Lettuce (raw), washed and finely slices
Cherry tomatoes (raw), washed and cut into sixths
Greek yogurt, a good dollop per serving
Mustard cress, washed
Extra virgin olive oil
- Use a single-serving bowl per person.
- In each bowl, put an equal amount of each of the following: salmon, green beans, puy lentils, lettuce and tomatoes.
- Put a dollop of yogurt in the centre of the bowl.
- Scatter mustard dress on top of the yogurt.
- Add a glug of extra virgin olive oil and balsamic vinegar and a pinch of sea salt, if necessary.
- For the best presentation, I like to serve the bowl like this (with all the ingredients separate.)
- To eat, mix all the ingredients together in the bowl and start chomping!