This recipe goes out to my good friend Tobes and anyone who has to pack a lunch. Not all of us can be like Mr. F and eat a peanut butter sandwich for lunch ever single day of his life since grade 7. Every. Single. Day. This is incredible. He amazes me in several ways and this one is right up there. He even told me once that he still looks forward to eating it every morning. Wha?!
Well, for those of us who need some variety in our brown bags, here’s a packable salad. I call it greek inspired because I don’t really know what is considered Greek, but I do know the flavours. It’s got eggplant, red pepper, tomatoes and zuchini with a vinaigrette of olive oil, lemon, garlic and oregano, all topped with salty feta cheese. It can be eaten warm or cold and still taste great. Chicken can be added to make it a heavier meal. There is a handful of arugula (or rocket?) that may wilt after a day or two in the fridge so omit it if you want. Overall, this is a good sturdy salad that is delicious to boot. Let me know how it goes…..
Oh, and it’s been a while since I posted a photo of Little Pea – so here’s a gooder:
if you like to pack this type of salad for lunch try these out too:
Greek Inspired Bulgar Salad
1.5 cups dry bulgar (I use large size kernels) boiled according to package directions
1 eggplant, diced
1 zuchini, diced
1 onion, diced
1 clove garlic, finely diced
a pinch of dried oregano
1 chicken breast, diced (optional)
1 red pepper, diced
2 tomatoes, diced
1 big handful arugula
4 tbsp olive oil
4 tbsp lemon juice
1 tbsp honey
1 tsp dried oregano
2 cloves garlic, finely diced
Start by putting on your bulgar to boil. Next, grab a large skillet and with an little oil, saute the chicken breast (optional), eggplant, onion and zuchini. Add one garlic clove, a sprinkling of dried oregan and salt and pepper.
While sauteing, chop up the red pepper and tomatoes. These stay fresh, so just throw them in a big salad bowl.
Once the bulgar is done boiling and the veggies are done sauteing, toss them all into the same salad bowl as the red pepper and tomatoes. Over this, throw in the handful of arugula.
For the vinaigrette, mix together the oil, lemon juice, honey, oregano and garlic. Pour over top of the salad and toss.