Well, after my speedy efforts to cook myself a quick dinner last night, I found myself with time to spare to make something nice and healthy to bring to lunch today!
After going for sushi on Saturday night, and snacking on pork gyozas when watching Terminator 2 on Sunday, I was feeling somewhat Japanese inspired, and decided to do something with edamame beans (soybeans) - but I can't take credit for the salad idea, as I nicked it from from Marks and Spencers...!
It tastes fabulous, and is super healthy. Unfortunately since I started typing this I've scoffed a choccie biscuit - but I still feel fairly virtuous!
Now, I have absolutely no idea what quantities I used - so am going to use handfuls! I made enough for 2 lunches - add or remove from this as required... Though it will keep for a couple of days in the fridge - just don't put the dressing on until you are ready to eat it. I reuse an old vitamin bottle to take salad dressings to work - then just shake it up and pour it on!
- 200g tin tuna steaks
- Large handful of broad beans (I used frozen)
- Large handful of edamame beans (I used frozen)
- Large handful of sugarsnap peas
- 100g fine green beans, chopped into 1cm long pieces
- Small handful of chopped coriander
- 2 large handfuls leafy salad (I wanted to get rocket for this, but the shop didn't have any - so I tried pea shoots instead - lovely! Watercress would also work well)
Divide the cold cooked beans between two dishes.
Place a handful of the salad leaves on top of the beans and top with the coriander.
Scatter over the sugarsnap peas.
Flake the tuna steaks and divide between the two dishes.
6 tbsp sweet chilli sauce
Juice of one lemon
Dash soy sauce
2 tbsp olive oil
Shake dressing ingedients together well, and pour over salad just before eating.