Recipe: Today’s Lunch – Healthy, Tasty and Filling!

I always prefer to bring my own lunch into work each day. That way, I have more of a choice on what I eat (instead of waiting for the limited, and not always all that healthy, pickings from the pasty van that visits our business park) and I can save myself some pennies, too. At lunchtime, I look to munch on a variety of foods that are healthy, tasty and filling – my three most important criteria.

This week, I re-discovered a recipe I had previously found on the net that is SO simple to create and perfect for a summer lunchtime. In fact, I haven’t created this Butter Bean and Tomato Salad since last summer so thought it was high time that I munched on it again, which is why I’ve enjoyed it for lunch today…

(This recipe makes approximately 4 servings so it’s a good idea to make up a batch for your lunch for the week, keeping it in an airtight container).

Ingredients

• 420g butter beans, drained and rinsed
• 500g cherry tomatoes, rinsed and quartered
• 2 courgettes, diced
• 1 small red onion, chopped
• 20g fresh coriander, chopped
• 3tbsp olive oil
• 2tbsp lemon juice
• 1 tsp ground cumin

Method

To make this delicious summery salad, all you need to do is tip the ingredients into a bowl, once they have been prepared, and mix! You can also add a little salt and pepper to taste.

TIP: Although, this is a vegan recipe as it stands, I prefer to crumble some feta cheese over the salad, once prepared, to make it that little bit more irresistible!

Enjoy!