It's week 4,346 of lockdown and our daily lunch routine is feeling a little lacklustre.
There's only so many boiled eggs you can eat.
So, we enlisted the help of foodie Sophie White on how we can get a lot more excited about eating spinach four days in a row.
If you're finding your WFH lunch is getting a bit drab, try these three moreish dressings to give lunchtime a bit of oomph.
Each of these easy summer salad dressings makes enough for two large servings.
Peanut Satay Dressing
- 2 tablespoons crunchy peanut butter
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 2 tablespoons of oil
Serve with: crunchy veg, noodles and prawns.
Tahini and Garlic Dressing
- 3 tablespoons tahini
- Juice of half a lemon
- 1 clove garlic
- 4-6 tablespoons water
- Salt to taste
Serve with: couscous, roast veg and grilled halloumi.
Asian Miso Dressing
- 2 teaspoons dark miso paste
- Juice of ½ lime
- 3 tablespoons water
- 1 teaspoon soft brown sugar
- ½ red chilli, deseeded and finely diced
Serve with: leftover roast chicken or fried tofu, crunchy lettuce, herbs like mint basil and parsley, grated carrots and cashew nuts.
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