I’m a huge fan of salad. I’ve said this before — honestly, I find them so, so satisfying. However, everyone who knows me knows I like them full of greens and then topped with delicious and filling toppings.
For this, you will need:
- One grilled chicken breast*
- Half a grated carrot
- Half a roasted beetroot
- 1/3 cup cooked quinoa
- 2 tbsp chopped dill
* – if you’re veggie/vegan, swap this out for quorn, tofu, tempeh or beans
I roasted more beets than I needed because I like to have roasted veg on hand. This was inspired by my lovely friend Zoë, as I usually boil, not roast, beetroot.
Peel and cut your beets, and add them to an oven-proof dish lined with aluminium. Sprinkle with a generous amount of salt and a little bit of olive oil.
Cover the beets up so they form a parcel, which will half-steam, half-roast them. I did half an hour at 220C.
Et viola! I didn’t show how to cook the chicken because I’ve covered that before (check out this post).
Layer up your salad like a normal human, in a bowl, or if you’re taking an Instagram, pop it in a mason jar. Yes, thank you, I’m aware I’m not funny. Honestly I find mason jars useful to take it into work, but I plonk it into a bowl when I get there. For dressing, I just used a tiny bit of olive oil and half lemon’s juice.
Let me know what recipes you guys would like to see more of!
As always, bilafiya
(well wishes and wellbeing)