Since we moved to Kilkenny, E. and I are both working from home most of the time (he goes to Dublin once a week for work and I obviously get to travel around a bit with my photography job). This means we get to share more lunches together.
I decided that we should avoid super quick meals that would be tossed in the microwave and eaten in 5 minutes, or make easy sandwiches that would be eaten at the desk while still working at the computer (in French we say manger sur le pouce which means eat quickly).
Instead, I am taking the time to leave my desk for a while, put a few ingredients together and create something tasty that we eat sitting at the lunch table. I feel like this is a healthier habit and means we go back to work refreshed and ready to tackle whatever job is awaiting.
I decided that we should avoid super quick meals that would be tossed in the microwave and eaten in 5 minutes, or make easy sandwiches that would be eaten at the desk while still working at the computer (in French we say manger sur le pouce which means eat quickly).
Instead, I am taking the time to leave my desk for a while, put a few ingredients together and create something tasty that we eat sitting at the lunch table. I feel like this is a healthier habit and means we go back to work refreshed and ready to tackle whatever job is awaiting.
One of our regular lunches is a delicious omelette or fish and rice with whatever vegetable is in season (we mostly aim for greens). With the Spring weather changing towards the sunnier side and Summer at our door, I want to introduce a few more salads to our lunch time.
This salad I have been making a few times now has become a favourite of mine. It is really easy to make and quite flavoursome. I often feel lazy about making myself lunch when I am on my own but this salad is so simple that I just divide the ingredients and it is ready in no time.
The baby spinach, pear, Serrano ham and feta cheese balance well together and the toasted almonds add a lovely crunch and nutty flavour to the salad. To serve it, I made a honey and lemon dressing. As I mentioned recently, we do have a lot of honey to get through and it turns out it goes together really well with this salad.
It just feels so nice sitting at the table over a delicious salad and chatting a bit. It's a nice break from the work and I definitely feel more refreshed and ready to edit many photos for the rest of the afternoon.
Do you prefer having quick lunches or taking the time to eat and maybe chat with someone over a meal?
This salad I have been making a few times now has become a favourite of mine. It is really easy to make and quite flavoursome. I often feel lazy about making myself lunch when I am on my own but this salad is so simple that I just divide the ingredients and it is ready in no time.
The baby spinach, pear, Serrano ham and feta cheese balance well together and the toasted almonds add a lovely crunch and nutty flavour to the salad. To serve it, I made a honey and lemon dressing. As I mentioned recently, we do have a lot of honey to get through and it turns out it goes together really well with this salad.
It just feels so nice sitting at the table over a delicious salad and chatting a bit. It's a nice break from the work and I definitely feel more refreshed and ready to edit many photos for the rest of the afternoon.
Do you prefer having quick lunches or taking the time to eat and maybe chat with someone over a meal?
Baby Spinach, Pear, Serrano Ham, Feta Cheese and Almond Salad Recipe (Gluten Free)
Ingredients (for two people)
100g baby spinach
2 slices Serrano ham
60g crumbled feta cheese
1 diced pear
40g almonds
1/2 teaspoon light olive oil
For the honey and lemon dressing
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon lemon juice
1 pinch freshly cracked pepper
1. Put the half teaspoon of light olive oil in a small frying pan over high heat. When the pan is hot, add the almonds and toss them around for 2 to 3 minutes until toasted.
2. Put all the dressing ingredients in a small serving jug and stir well.
3. To assemble the salad, put the baby spinach, crumbled feta cheese, diced pear and toasted almonds in a salad bowl. Shred the Serrano ham delicately and add it in. Toss the salad.
To serve, divide between two large plates or bowls and drizzle with the dressing.
Note: I often make this salad just for myself for a quick lunch break by just dividing the ingredients. I might even eat the other half of the pear with a bit of melted dark chocolate for dessert.
Bon appétit!
Ingredients (for two people)
100g baby spinach
2 slices Serrano ham
60g crumbled feta cheese
1 diced pear
40g almonds
1/2 teaspoon light olive oil
For the honey and lemon dressing
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon lemon juice
1 pinch freshly cracked pepper
1. Put the half teaspoon of light olive oil in a small frying pan over high heat. When the pan is hot, add the almonds and toss them around for 2 to 3 minutes until toasted.
2. Put all the dressing ingredients in a small serving jug and stir well.
3. To assemble the salad, put the baby spinach, crumbled feta cheese, diced pear and toasted almonds in a salad bowl. Shred the Serrano ham delicately and add it in. Toss the salad.
To serve, divide between two large plates or bowls and drizzle with the dressing.
Note: I often make this salad just for myself for a quick lunch break by just dividing the ingredients. I might even eat the other half of the pear with a bit of melted dark chocolate for dessert.
Bon appétit!
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