A filling and super quick meal for lunch or dinner. Keep the leaves separate if you want to make this ahead of time and serve later. Most of the work has been done for you by using marinaded and cooked vegetables, simply toss through some extra ingredients and you are good to go. Any number of substitutions can be made depending on what you have on hand or can find at the store.
Ready cooked grain packet (see tips)
½ cup mixed marinaded vegetables; sundried tomatoes, peppers, olives, eggplant
½ cup baby tomatoes, halved
100g cheese – fetta, bocconcini, parmesan, haloumi
1 cup of mixed salad leaves
Balsamic vinegar to serve
- Heat grains in a pan with 2 tablespoons of water, set aside to cool
- Drain vegetables from oil, gently mix through cooled grains with tomatoes.
- Divide salad leaves between plates, top with grain mix. Scatter with cheese and drizzle with balsamic vinegar to serve.
- Any combination of pre-cooked grains will work. Quinoa, brown rice, barley etc
- Look for pre-marinaded vegetables in the deli department of the supermarket, or for a longer life solution in the preserved section in jars.
- No oil is required in the dressing as the residual oil from the vegetables will be enough.
- Keep drained oil to dress future salads or to use on the grill to add extra flavour to steaks and chicken.
- Cooked and cooled pasta can be used instead of grains
- Omit fresh tomatoes if not available on the road
- Parmesan cheese is a good choice if you are looking to make this recipe without fresh ingredients on the road
- Baby spinach and arugula can be used in place of mixed lettuce
- Red wine vinegar can be used in place of balsamic