Roasted Veg & Cous Cous Salad

This salad is exactly why I should make more of an effort with my lunches. Who needs sandwiches every day when food this tasty is so simple?! Crazyness I tell you... I used this recipe from the good good people at BBC Good Food. Serve with some houmous and toasted pitta bread and you've got a quick, easy and supremely tasty lunch that will last you for a good few days.

Tofu, Mangetout, Potato & Tomato Salad

I made this using Taifun basil tofu which is just about the most delicious thing I've ever eaten. At two quid odd a packet it's not too cheap, but I only used about two-thirds for this salad which could serve four. Well, it would have done if I hadn't wolfed most of it in one sitting with some fresh bread, houmous and homemade ginger beer.

To make the salad I used boiled new potatoes, Taifun basil tofu, mangetout, orange pepper and some cherry tomatoes. Mix it all together and drizzle over the dressing (see below).

For the dressing: 2 tbsp freshly squeezed lemon juice, 4 tbsps olive oil, 1 garlic clove crushed, handful chopped fresh thyme leaves, salt and freshly ground black pepper. Mix together and season to taste.

*Recipe adapted from the May 2011 issue of Cook Vegetarian magazine.

Quinoa, Herb & Pomegranate Salad, or Posh Food to Impress Your Friends

My boyfriend's Dad stayed a few weekends ago and left some pomegranates in our kitchen which I wasn't quite sure how to use up. After a quick search online I found this recipe and embarked upon making this rather posh salad. Well, posh by my standards anyway.

Ingredients
150g Quinoa
1/2 vegetable stock cube
75g pine nuts
1 pomegranate, seeds removed
small handful of mint, chopped
small handful of coriander, chopped
juice of 1 lime
extra virgin olive oil

Cook the Quinoa according to packet instructions, adding the vegetable stock cube to the cooking water. While the quinoa is cooking, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tablespoons oil through the cooked and cooled quinoa.