Lunchbox salad
This is a super simple cheese and veggie salad which requires very little in the way of prep but relies on fresh, quality ingredients
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
Ingredients
1 ball of buffalo Mozzarella, sliced into rounds
1 bunch of thin asparagus stalks
3-4 heirloom tomatoes, cut into thin rounds
handful of fresh basil leaves
handful of mixed organic leaves
2 spring onions, white parts only, sliced thinly
olive and pepper saladÂ
salt
pepper
For the lunchbox salad dressing:
2 tbsp mild Dijon mustard
2 tbsp balsamic vinegar
1 small shallot , very finely diced or minced
6 tbsp olive oil
Juice of ½ lemon
Pinch of salt and pepper
Method
For your main box, season the sliced tomatoes with salt and pepper and assemble them in the box with some torn basil.
Blanch the thin asparagus for one minute in boiling water, or even less than one minute if you wish. Refresh with cold water, pat down with a tea towel so they are dry and place in the box with the tomatoes and a little pinch of sea salt.
Place the sliced mozzarella in its own small container with a good bunch of basil and season with salt and pepper.
Place mixed leaves and spring onion in its own small container, lightly seasoned.
Place any leftover olive and pepper salad in its own small container.
To make the salad dressing, place the ingredients in a jar, screw the lid on tight and shake until well combined. Taste for seasoning.
Serve everything together in a large bowl or lunchbox with the dressing drizzled over.
