The nutrient-packed lunch salad

A lunch salad that will give you all the good stuff: vitamins, minerals, antioxidants, protein, healthy fats and complex carbs, and plenty of plants for your 30 plants a week goal. Most importantly, nourish you and keep your focus steady for  the afternoon. 

Ingredients (serves 1):

• 2 handfuls of mixed leafy greens 

• Half a pepper, sliced

• 5-7 cherry tomatoes, cut in half

• Half a can of mixed beans in water

• 50g (uncooked) Giant whole wheat couscous or 50g (uncooked) of quinoa

• ½ avocado (you can swap the avocado if you had some already for breakfast, for handful of walnuts to keep a healthy fat source)

• 1 heaped tbsp of hummus

• 2 spring onions 

• Olive oil

• ½ lemon

• Salt & pepper to taste

• 1 tsp of oregano

Optional:

• 1 can of tuna, and or

• 30g of crumbled feta on top (I prefer one that is made from goat and sheep milk, rather than cow)

Method:

Cook the giant whole wheat couscous or quinoa following pack instructions. While that is cooking in a large bowl combine the leafy greens, pepper slices, cherry tomatoes and beans. 

Then add the cooked couscous or quinoa, avocado, spring onions. Put some olive oil, squeeze the lemon and add the oregano, and season if desired. Add the tune and feta if using. Finish with the hummus and mix everything well.

Tip: enjoy your salad away from your desktop to allow for better digestion.