I could talk about the unfairness of this situation at length, but for now I’m just going to tell you my current coping strategy. It’s called the summer plateful and it’s keeping me sane.
Pasta salad
Cook up a batch of wholemeal pasta and mix with some tomato pesto while it’s still warm. Add in whatever else you fancy – we like parmesan, black olives, fresh basil and those roasted red peppers in a jar.
Rice Salad
I love a combination of wild rice and wholemeal basmati. When cooked, combine in a big bowl with some harissa paste (or pesto) and add peppers, peanuts, sweetcorn, cooked green beans or peas – plus plenty of salt and pepper.
Coleslaw
So simple and easy. I like to mix together a few grated carrots with some thinly sliced white and red cabbage. You can add raw onion, but I think it’s nicer without. I use shop bought mayonnaise and sometimes add a handful of dry roasted peanuts for added crunch. If you want something with less fat, try low-fat natural yoghurt instead of mayonnaise.
Griddled chicken
I love cooking strips of chicken breast in a hot griddle pan. It’s excellent in a wrap with all the salads above!
Super easy tzatziki
Absolutely delicious with the grilled chicken. Finely chop about a third of a large cucumber. Mix with natural yoghurt (about half a big tub) and add a tablespoon of dried mint.
Hummus
Blitz up a tin of chickpeas with a tablespoon of tahini, a glug of olive oil and the juice of half a lemon. Add lots of seasoning and sprinkle with paprika.
Flatbreads
Always make sure you keep some tortilla wraps or pittas in the cupboard, or make up a batch of homemade flatbreads yourself. They go perfectly with all the salads above.
