Tomato, Chipolata and New Potato Lunch with Mustardy Vinaigrette (from River Cottage Everyday by Hugh Fearnley-Whittingstall)
(Serves 1)
4 cold boiled new potatoes, cut into chunks if large
handful of sweet cherry tomatoes, halved
2-3 cold cooked chipolatas
2-3 cold cooked chipolatas
for the dressing
1 tsp mustard
1 1/2 tsp cider or white wine vinegar
2 tbsp olive oil
small pinch of sugar
salt and pepper
To make the dressing, whisk all the ingredients together in a bowl.
Put the potatoes, tomatoes in a bowl, trickle over most of the dressing and toss together.
Transfer to your lunchbox. Place the chipolatas on top and trickle on the remaining dressing. Seal your lunch box.
I think one of the reasons why I enjoy your blog is that although we cook differently, we have the same attitude about food. I almost always pack a lunch for myself and my wife for exactly the same reasons as you. My current favorite is a wrap sandwich. We can get large whole wheat tortillas that are perfect. I put cheese in the center of the tortilla, pile salad greens on top, then top with a condiment like pico di gallo or guacamole. Then I wrap it all up and roll it in waxed paper to put in my lunch box. It's less carbs than a traditional bread sandwich and it gets in more fiber and vegetables.
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