Are you getting at least the “Strive for 5” colourful veggies at both lunch at dinner? Preferably you eat more! Here’s a quick and tasty option.
2 celery sticks, 2 lebanese cucumbers sliced into quarters lengthways then chopped, 12 mini orange tomatoes chopped, 1 avocado, 1/2 cup parsley, 1/2 cup coriander, 100g feta, green olives (optional). Chop everything and squeeze over the juice of 1 lime and 1 dstsp extra virgin olive oil. Last night I had it with barbecued wild prawns (with fresh garlic, ginger & lime). Today for lunch I added pomegranate, borlotti beans (from the freezer, previously soaked & cooked), artichoke hearts, green olives, chilli, dukka and arajula seeds. The protein was prawns, today it’s wild tinned salmon. A refreshing & energising lunch packed full of antioxidants, fibre and zing.