METHOD

Chop it – 

This is an easy peasy one to whip up. Simply chop up all of the veggies however you like them. I like bite-size pieces for the peppers, cucumber and tomatoes.

I used a pre-cooked quinoa, these came mixed with butternut squash and sundried tomatoes.

The vegan Fett is something I just started buying recently. It adds a lovely creaminess to the salad.

The cooked black bean give this a real meaty taste and give you your protein hit.

Dress it- 

The dressing of soy and lemon is such a simple one. There are a few reasons why this dressing is so simple. Many people make the mistake of adding oil to their salad, which increases the calories. So a salad that you might think is super low in fat might not be. By swapping out the oil for soy and lemon you get a strong and delicious flavour but don’t miss the oil.

Pack it –

This is a great lunch to pack up the night before college or work. The fruit on the side makes it a nutritionally balanced meal and keeps you feeling fuller for longer.

You can mix this up by using any fruit in season. I also recommend using frozen fruit as this is so much cheaper and taste just as good!