Eating at your desk doesn't have to mean sad sandwiches, enjoy this easily portable lamb and couscous salad instead.
Ingredients
- 80g wholegrain couscous
- ¼tsp smoked paprika
- 1 red pepper, thinly sliced
- 12 cherry tomatoes, halved
- 1 courgette, julienned or peeled into ribbons
- 50g reduced-fat feta, crumbled
- 175g cooked lean lamb fillet or steak, sliced and cooled
- 50g baby kale, rocket or spinach
For the dressing
- 1tbsp avocado oil
- Juice 1 lemon
- ¼tsp chilli flakes (optional)
Method
- Put the couscous and smoked paprika in a bowl and pour over 175ml boiling water. Cover with a plate and set aside for 5 min or until the water is absorbed. Fluff with a fork, then set aside to cool.
- Meanwhile, combine all the dressing ingredients in a small bowl or jug, then pour into 2 large jars or lunchboxes.
- Layer the salad ingredients in the jars or lunchboxes, starting with the red pepper, then the tomatoes, courgette, feta, cooled couscous, lamb and baby kale, rocket or spinach. Seal and chill for up to 24 hours.
- To eat, tip the salads into serving bowls and mix well.