Lunchbox Winter Salad

Lunchbox salad

Ingredients for 3-4 portions

Ingredients for Lunchbox Winter Salad
  • 1 large head of broccoli, cut into small florets

  • 1 punnet cherry tomatoes, halved

  • 75g sunblush or sundried tomatoes

  • 75g olives, pitted

  • 40g pine nuts

  • 1 tin black-eyed beans, drained and rinsed

  • 1 lemon, juice and zest

  • Large handful fresh basil leaves, roughly chopped

  • Salt and pepper



  1. Preheat the oven to 180 c fan

  2. Mix the broccoli florets, sunblush tomatoes, cherry tomato halves, olives and salt in a roasting tin and drizzle over olive oil, roast for 15 mins

  3. Add pinenuts and black-eyed beans, give a good stir and roast for another 10 mins

  4. Mix in basil, lemon juice and zest, a little more olive oil and plenty of black pepper, taste and season if needed.

Keeps in the fridge for 3-4 days and you can ring the changes each day by adding different fresh salad leaves or a tin or sweetcorn and an extra protein-rich source like chicken / fish / tofu / cheese / nuts / seeds