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Especially my daily office lunch:
1. Swirl tahini and water in bowl to thin out 2. Add half tin chickpeas plus chopped tomats, cuc, radish, celery, any green lettuce or shredded cabbage, herbs if you feel fancy 3. Shake on seasoning eg dried oregano, salt, pep, plus a good drizzle of chilli oil and balsamic 4. Stir and enjoy
1. Swirl tahini and water in bowl to thin out 2. Add half tin chickpeas plus chopped tomats, cuc, radish, celery, any green lettuce or shredded cabbage, herbs if you feel fancy 3. Shake on seasoning eg dried oregano, salt, pep, plus a good drizzle of chilli oil and balsamic 4. Stir and enjoy
Jun 14, 2025
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Rec
🥗1: choose your fave pasta shape and any seasonal veggies (and protein of your choice) and some good Parmesan and you’ve got yourself a perfect lunch :)
My fave is orzo with peas, chickpeas, dill (lots of it), lemon and olive oil
2 : can of chickpeas, cucumbers, toms, red onion, lots of parsley, olive oil, sumac (this is a must!) and whatever else you like to bulk it - I usually go for red cabbage or kale
My fave is orzo with peas, chickpeas, dill (lots of it), lemon and olive oil
2 : can of chickpeas, cucumbers, toms, red onion, lots of parsley, olive oil, sumac (this is a must!) and whatever else you like to bulk it - I usually go for red cabbage or kale
Aug 4, 2024
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🛸This has been my mainstay for like a year. Refreshing a filling. I usually mix in some thai chili powder into the hummus and prep a bowl with whatever raw veg I have on hand. Carrots, tomatoes, celery, cucumbers/pickles, cabbage, etc.
Rec
🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
Top Recs from @cemacintyre
Jul 12, 2025
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💬Definitely have a conversation with your friend. It‘ll nag at you if you don’t, you’ll always wonder. Wouldn’t go straight for dumping, sus it out first in an inquisitive way. But it’s not great 🥶
Jun 6, 2025
Jul 7, 2025