Mid-week lunches are invariably either dull, and consist of cheese sandwiches and an apple, or are frightfully expensive. Spending anywhere up to £5 a day on food really adds up. Of course, a hummus and falafel wrap from the staff canteen or local cafe is a delight, but sadly not an affordable – and regular – option for most of us.
However, this week the humble fruit salad comes to the rescue. As simple, and therefore perhaps pointless as this suggestion might seem to some, I have decided to share it due to the fact that it is often the simplest options that we overlook. I really love making this salad on a Sunday afternoon after my weekly shop, leaving it in the fridge covered in foil, and dipping into it during the week – I normally fill a small tuppaware each day, and sometimes have it of an evening with greek yoghurt and honey.
Now, of course I am not suggesting that a Tupperware of fruit will do for lunch, but it certainly works well as an accompaniment, and livens up even the dullest of sarnies. Such a delightful array of colours would cheer up any staff fridge – perhaps opt for a ‘hands off, it’s mine’ sign, just as a precaution against wandering foragers.
My very simple recipe this time round:
- 1 cantaloupe melon
- 1 punnet of strawberries
- 1 punnet of white, seedless grapes
- juice of 1 lemon
Chop up the fruit to your liking and toss in a large bowl. Then, squeeze the juice of the lemon all over. The lemon juice is a vital ingredient; it not only helps to preserve to fruit, but adds a delightful tang to the flavour of the salad.
And that’s it. Simple.
Please note: strawberries currently are more readily available as we move into spring, however, I would always suggest trying to use seasonal fruits, as this will aid flavour, and overall cost.