Random Recipes
Ploughman’s lunch salad
Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It’s a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days.
Ingredients
- 1 tsp olive oil
- 50g/1¾oz mature Cheddar, grated
- 6 cherry tomatoes, halved
- 30g/1oz salad leaves, washed
- 50g/1¾oz slice granary bread, torn into pieces
- salt
For quick pickled onions
- ½ red onion, thinly sliced
- ½ tsp runny honey
- 1½ tsp cider vinegar
Method
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To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes.
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Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top.
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When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.
Ploughman’s lunch salad