This lunch was simply divine and just basically used up everything I had in my fridge – but definitely something I will recreate again!
Here’s how (as always, add things you have leftover too, anything you don’t like the sound of leave out and let me know any great variations!)
Ingredients (for 1):
1/4 Red Cabbage
2 tablespoons White vinegar
Handful of cherry tomatoes
1/2 Red pepper
1/2 Yellow pepper
Handful of new potatoes
Parma ham/Prosciutto (or similar)
2-3 tablespoons Greek yogurt
Pesto – green or red
Croutons (ready bought or a slice of bread handy!)
Heat oven to 180 C.
Chop a handful of new potatoes into cubes, chop the aubergine into little cubes and the red and yellow pepper both into little cubes or slices (however you prefer). Put this all on a baking tray, drizzle with olive oil and season with salt and pepper and roast for 30 minutes
Peel and grate one carrot put in a bowl, add a tablespoon of white vinegar, stir so all the carrot has been coated, cover with clingfilm and put in fridge – leave for a minimum of 20 minutes.
Finely slice the red cabbage, as before, add a tablespoon of white vinegar, stir so all the carrot has been coated, cover with clingfilm and put in fridge – leave for a minimum of 20 minutes.
Chop the tomatoes into quarters.
If you are making croutons, slice the bread into cubes, lay on a baking tray and season with salt and pepper (and dried mixed herbs if you have them) drizzle with olive oil and roast in the oven for the remaining 5-10 minutes.
Remove from the oven.
Stir 2-3 tablespoons of Greek yogurt with 1 teaspoon of pesto (red or green!).
Put the rocket at the bottom of the bowl, add the veggies all around (use a fork to lift the cabbage and carrot out of their bowls you don’t want too much liquid!) and dollop the yoghurt on top!
Add a couple of slices of parma ham if you fancy, pomegranates and your croutons!