I love meals where I can have a ‘bit of everything’ on one plate, creating a kind of mini buffet salad plate with different flavours, colours and textures. It’s a great way to eat plenty of healthy veggies and grains, and works just as well as a salad box for lunch as it does a quick and easy midweek dinner. The concept is a bit like a salad bar and for me, the great thing is that there are no compulsory foods to include, although I do have my favorites!
I think that to make the plate work, you need a mix of textures and flavours and as a part of that, elements of protein, carbs and fruit or vegetables to keep a healthy balance! While protein could be cooked meats or fish, my favourite is warm, crispy falafels. These go wonderfully with soft flatbreads, grains or couscous. I always love plenty of salad for crunch, though roasted vegetables would be just as delicious! As for condiments, hummus, yogurt, harissa, mayonnaise – whatever you fancy with your selections.
Recently, I have also really loved including homemade coleslaw too, as a part salad, part condiment extra. After trying a few different combinations, I finally hit on my favourite version of this: a pink slaw with shredded cabbage. The creamy, slightly tangy dressing is perfect with slightly sweet red cabbage and carrots, and I think beetroot would be just as tasty added to the vegetable mix. Here’s how to make it for your dinner or lunchbox.
Pink Slaw Recipe
Serves 3-4, preparation time 10 minutes
1/2 red cabbage, finely shredded
1 large or 2 smaller carrots, grated
3 tbsp. mayonnaise
1 tsp English mustard
1 tsp capers, finely chopped
Pink of salt to season
Mix the mayonnaise, mustard and capers together in a large bowl to create the dressing.
Add the chopped cabbage and carrots and mix well to coat each piece.
Season with salt to your taste, and enjoy.