One of my sons recently sent me this excellent lunchbox from Sistema. He and I have a thing about great storage and great food and this hits the nail on the head on both counts. Bring out your lunchbox on a train with a napkin and a proper fork and notice how little appeal those trips to the buffet have when you’re not hungry any more. Pack yourself a salad, maybe a yoghurt or a few squares of chocolate for afterwards and you are about £5 better off and all the healthier for it. And making yourself something good to eat also builds self-esteem.
When you are trying to eat healthily being out and about can be your undoing. On the road or in city centres it is quite difficult to find a lunch as healthy and delicious as one you might make before you leave home. If you never have time to do this I have a word of advice – you would expect no less – keep your home made salad dressing ready to go in the fridge. Throwing in the leaves and the protein is literally the work of an instant but the minute I think about making salad dressing I realise I’m going to miss my train. Having a couple of jars in the fridge with a choice of dressing can make the difference between a cheap and lovely salad (like my picture) and another wearisome trip to Pret or M&S and all that choosing.
Eating healthily is a lot to do with being prepared and I guarantee you will feel just a little bit smug when you are.
So here is the standard recipe for A Travelling Salad :
A handful of your favourite leaves.
A handful of your favourite protein (chicken, prawns, cheese, beans, tuna, nuts)
Optional extra veg such as tomato or shavings of courgette or carrot
An apple chopped up
And the all important dressing : (courtesy of Rayond Blanc)
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil (replace with olive oil if you don’t have any)
salt and pepper
Shake all together in a jam jar before spooning over the salad.
Pleasing variations can be made by replacing the water with single cream or yoghurt, replacing the walnut oil with another flavoured oil (basil, chilli, garlic) and by sweetening the dressing with a teaspoon of honey or pomegranate molasses.