I have salad most days for lunch at work so to make sure I don’t get bored, I like to change it up every now and then. As I’ve mentioned before, I often bring in my ingredients on the Monday and make my salads fresh every lunchtime, but there are just some days when I don’t remember to bring everything in from home. This is my go to salad for one of those days.

Tesco have got a great range of salad ingredients and accompaniments so I know that if I’m short, I can pop out and pick up their edamame bean and pea salad and chickpea and aubergine salad quickly and that it will make a satisfying and healthy lunch. When I buy these two together, they last a good three days and added with feta and the other salad ingredients, it makes for a nice change from my regular cous cous and chicken staple. The feta goes so well with it that I don’t even mind that it’s actually a veggie recipe!

Ingredients

Serves 1 = 7sp (previously 6pp)

Large handful of mixed leaves

1 spring onion, finely sliced

2 small salad peppers, sliced

Large piece of cucumber (however much you fancy), halved and sliced

Handful of cherry tomatoes, halved

Glug of balsamic vinegar

65g Tesco Finest Edamame and Pea Salad

70g Tesco Finest Roasted Aubergine & Chickpea Salad

40g light feta cheese, crumbled

Method

Pop the salad leaves in the bottom of a large bowl (or lunch box if like me, you want to take it to work).  Add all of the salad vegetables on top of this and add a glug of balsamic vinegar and toss a little.

Next pop in the edamame and chickepea salads as well as the feta, top with a little of the dressing that comes with the bean salad, combine and season with salt and pepper.

Enjoy!