I found this recipe in my new favourite ‘Women’s Health’ magazine. It had been contributed by a reader – so thank you to Lucy!
In terms of quantities, I used the amount of each ingredient that I wanted to – so judge that for yourself.
I love this recipe because the majority of this salad is raw – and I try to eat as many raw ingredients as I possibly can – cooking can often remove a proportion of nutrients from food. It’s also the perfect salad to keep in the fridge overnight – and take in to work – or eat on the go.
2 Celery Sticks
Small Tin of Cannellini Beans
Small Tin of Tuna
1 Large On The Vine Tomato
Red Wine Vinegar
Chop all of the vegetables, add drained tuna and cannellini beans. Drizzle with olive oil, lemon juice and red wine vinegar. Make it the filling for a sandwich or a wrap, or eat on its own.
I love the Black and Blum range of food containers, and lunchboxes. I bought the black and red larger size when I was touring last year. They are air tight, easy to clean, and come in a variety of sizes. They are really good value on amazon.
My favourite drink – which I was reminded of in London’s ‘Little House’ this week is Elderflower Presse.
It is delicious made fresh, but for a quick drink at home – mix sparkling water with Elderflower cordial, add ice, fresh lime, and fresh mint.