When I’ve nothing scrumptious left over from dinner the night before, or simply don’t have time to make lunch I pop to the supermarket in search of a ready-made salad or sandwich. Let’s face it, from time to time most of us end up eating packaged flavourless and quite often disappointing lunches we’ve grabbed on the way into the office. However, a few weeks back I was pleasantly surprised by a Tesco packaged salad – it was utterly delicious, but at £3 a pop it’s a little over-priced.
I decided I’d have a go at making it myself – and it was just as good. I didn’t follow the ingredients list exactly; as you well know these supermarkets love an ingredients list that’s as long as your arm. But, I ensured all of the big flavours were captured and it really was great.
The best thing about this salad is that its part of the Tesco Healthy Living range, so we know it’s good for us. I made a big bowl as a side dish for our barbecue and everyone loved it. This salad is so easy to prepare, the only cooking involved is the roasted vegetables. I bought the bulgur wheat and quinoa already cooked, so it’s really just a case of assembling the ingredients. What could be easier than that?
Cooked Bulgur Wheat and Quinoa (I used a mixed bag)
500g butternut squash (about half a large squash), cubed
Pack of feta cheese, cubed
100g cooked soya beans
1 can chickpeas, drained
Half a red pepper, diced
Half a yellow pepper, diced
Two handfuls of raw spinach, finely sliced
Zest and juice of 1 lemon
150g low fat natural yoghurt
Bunch of mint, finely chopped
1 small red onion, finely diced
1 tbsp olive oil
Salt and freshly ground black pepper
Start by placing the peppers and butternut squash onto a baking tray. Drizzle with oil and season. Place in the centre of a pre-heated oven on 180⁰C for 30-35 minutes.
Meanwhile re-heat the bulgur wheat and quinoa and place in a large bowl. Add the soya beans, chickpeas, spinach, red onion and half of the mint – season well and mix to combine. Once the peppers and squash have cooled add them to the bowl too. Top with the feta and mix carefully to ensure you don’t break the feta up. The salad is now ready to serve.
To make the dressing, mix the yoghurt, lemon zest, juice and remaining mint in a smaller bowl. Serve this on the side.