We’re a household suffering from a heavy cold at the moment, originating from the smallest member of the family who caught it from his nursery pal. I used to be fairly OCD about getting ill, if you rummage through my bag you are likely to find at least one pack of anti bacterial wipes and if you go through my desk drawers at work it’s likely you’ll find more so perhaps the OCD hasn’t quite left me but I am now resigned to the fact that I am going to spend the next few years catching every germ that comes my way courtesy of little people and trying to relax about it.
In a bid to eat a healthier lunch at work in 2016 I’ve been making this salad in various forms. Salad in January always sounds very wrong to me but salad in January made with roasted winter vegetables seems just about right. I tend to use whatever vegetables we have that are in season so carrots, parsnips, sweet potatoes, you get the idea. I chop them up, roast them in olive oil and then once cooled mix with salad leaves such as little gem, cos, romaine and sometimes chard. I also throw in some tomatoes, cucumber, avocado and a sprinkling of sunflower seeds. Really you can use whatever you like or have to use up. To this mix I add a large dollop of houmous. It is quite literally the glue that holds the salad together and makes it extra delicious. I think houmous and cold roasted vegetables are a match made in heaven. Add a squeeze of lemon juice to brighten everything up. So far I’ve been really enjoying my work lunches but I can’t say that all the extra vitamins are doing much for my ability to ward off errant toddler germs but then who can stay well when a little snot covered hand wants to explore your face.