Caesar Salad with Roasted Beans and Spiced Chickpeas: Melissa Hemsley's Recipes for Quick Lunchbox Fixes
I'm sure I'm not the only one who was tempted to eat my packed lunch before 11am. I think that's the definition of a lunchbox hero, though: something you can't wait to eat, that energizes you in the morning, and then fuels you throughout the afternoon. Get some good lidded containers for a portable lunch, which means you can spend a few moments away from your desk. Bring laptop-free lunches: We all deserve a lunch break for something delicious and healthy.
Roasted White Beans with Caesar-Style Tahini Dressing (top photo)Use any crunchy salad leaves like here, but I especially like the pairing of little gem and red chicory for the color contrast and between the sweeter and more bitter leaves. I love this dressing, so this recipe makes a lot of it and you'll be left with more. Use it as a dip, in a wrap, over roasted cauliflower or broccoli, drizzled over roasted sweet potatoes, or tossed into pasta salad. Croutons are a great way to use up stale bread. To prepare the plant-based dish, replace the anchovies with a teaspoon of vegan Worcestershire sauce or miso paste, add two teaspoons of the pickling liquor from a jar of capers, replace the cheese with a spoon nutritional yeast and roast the beans in oil instead of ghee.
Preparation 15 minCooking 25 minServes 2-3 as a main dish or 4 as a side dish
3 tbsp ghee 1 400g can white beans or chickpeas, drained and rinsed Sea salt and black pepper 1 tsp thyme or rosemary dried 1 handful of walnuts or pecans 1 handful of bread, cut into 1 cm pieces 1 small gem of lettuce 1 head of red chicory (or an additional small gem)< /p>
For the vinaigrette2 anchovy fillets, in a jar or can2½ tbsp tahini, mixed well beforehand1 clove of garlic, peeled ¾ teaspoon Dijon mustard 2 tbsp extra virgin olive oil 3 tbsp lemon juice 1 handful grated parmesan or other hard cheese, plus extra for serving / gas 9, then put half the ghee in a large roasting tin and put it in the oven to warm it up.
Meanwhile dry the beans in a kitchen towel to ensure that they don't spit in hot ghee. Once the ghee is melted and hot, toss in the beans with a good pinch of salt and pepper and the dried herbs, then spread in a single layer and roast for 15 minutes.
Add the rest of the ghee, nuts and pieces of bread to the plate, mix well, spread again in a single layer, then return to the oven for another 10 minutes. Remove and let sit for 10 minutes, if you have time, as the beans and bread will become crispier as they cool.
Meanwhile, add all the dressing ingredients in the small bowl of a food processor, add four tablespoons of water and blitz to combine. Season, then add a tablespoon or two of water if the dressing needs to be diluted.
Cut and discard the root ends of the lettuce, separate the leaves, then wash and dry very well so that the dressing does not slip off the sheets. Arrange the leaves haphazardly on a platter (or in a lunch box), scatter the roasted bean mixture over the leaves, drizzle half the dressing (if you're taking it to work, wrap the dressing separately and dress just before eating; save excess dressing for another use), sprinkle with additional grated cheese to taste and serve. "data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-10khgmf">
I'm sure I'm not the only one who was tempted to eat my packed lunch before 11am. I think that's the definition of a lunchbox hero, though: something you can't wait to eat, that energizes you in the morning, and then fuels you throughout the afternoon. Get some good lidded containers for a portable lunch, which means you can spend a few moments away from your desk. Bring laptop-free lunches: We all deserve a lunch break for something delicious and healthy.
Roasted White Beans with Caesar-Style Tahini Dressing (top photo)Use any crunchy salad leaves like here, but I especially like the pairing of little gem and red chicory for the color contrast and between the sweeter and more bitter leaves. I love this dressing, so this recipe makes a lot of it and you'll be left with more. Use it as a dip, in a wrap, over roasted cauliflower or broccoli, drizzled over roasted sweet potatoes, or tossed into pasta salad. Croutons are a great way to use up stale bread. To prepare the plant-based dish, replace the anchovies with a teaspoon of vegan Worcestershire sauce or miso paste, add two teaspoons of the pickling liquor from a jar of capers, replace the cheese with a spoon nutritional yeast and roast the beans in oil instead of ghee.
Preparation 15 minCooking 25 minServes 2-3 as a main dish or 4 as a side dish
3 tbsp ghee 1 400g can white beans or chickpeas, drained and rinsed Sea salt and black pepper 1 tsp thyme or rosemary dried 1 handful of walnuts or pecans 1 handful of bread, cut into 1 cm pieces 1 small gem of lettuce 1 head of red chicory (or an additional small gem)< /p>
For the vinaigrette2 anchovy fillets, in a jar or can2½ tbsp tahini, mixed well beforehand1 clove of garlic, peeled ¾ teaspoon Dijon mustard 2 tbsp extra virgin olive oil 3 tbsp lemon juice 1 handful grated parmesan or other hard cheese, plus extra for serving / gas 9, then put half the ghee in a large roasting tin and put it in the oven to warm it up.
Meanwhile dry the beans in a kitchen towel to ensure that they don't spit in hot ghee. Once the ghee is melted and hot, toss in the beans with a good pinch of salt and pepper and the dried herbs, then spread in a single layer and roast for 15 minutes.
Add the rest of the ghee, nuts and pieces of bread to the plate, mix well, spread again in a single layer, then return to the oven for another 10 minutes. Remove and let sit for 10 minutes, if you have time, as the beans and bread will become crispier as they cool.
Meanwhile, add all the dressing ingredients in the small bowl of a food processor, add four tablespoons of water and blitz to combine. Season, then add a tablespoon or two of water if the dressing needs to be diluted.
Cut and discard the root ends of the lettuce, separate the leaves, then wash and dry very well so that the dressing does not slip off the sheets. Arrange the leaves haphazardly on a platter (or in a lunch box), scatter the roasted bean mixture over the leaves, drizzle half the dressing (if you're taking it to work, wrap the dressing separately and dress just before eating; save excess dressing for another use), sprinkle with additional grated cheese to taste and serve. "data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-10khgmf">
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