Lunch Order

Work lunches for the new year are deliciously simple with these six salads you can make ahead.

LENTIL, FETTA & BEETROOT SALAD

PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4

½ cup (100g) French-style green lentils

250g packet microwave brown rice and quinoa

½ small red onion, chopped finely

¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted

2 tablespoons dried currants

125g vacuum-packed cooked beetroot, cut into wedges 125g marinated fetta, drained

60g rocket leaves

HONEY-LEMON DRESSING

¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) lemon juice 2 teaspoons honey 1 teaspoon ground cumin

1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well.

2 Meanwhile, prepare brown rice and quinoa following packet directions. Transfer to a large bowl; cool.

3 Make honey-lemon dressing.

4 Add lentils, onion, seed mix, currants, beetroot and crumbled fetta to rice; toss to combine. Season; top with rocket. Add dressing to salad just before serving.

HONEY-LEMON DRESSING

Place ingredients in a small screw-top jar; shake to combine.

Test Kitchen Notes

The dressing and salad, without the rocket, can be made up to 2 days in advance and refrigerated in separate airtight containers until ready to serve.

GINGER BEEF QUINOA SALAD

PREP + COOK TIME 35 MINUTES SERVES 2

½ cup (100g) tri-coloured quinoa, rinsed well

1 cup (250ml) water

2 teaspoons fish sauce

2cm piece fresh ginger, grated finely

1 small clove garlic, crushed

¼ teaspoon freshly ground black pepper

200g beef fillet steak

100g sugar snap peas, trimmed, halved lengthways

1 baby gem lettuce heart, quartered