Ploughman's lunch salad
Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It's a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days.
Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt.
Ingredients
- 1 tsp olive oil
- 50g/1¾oz mature Cheddar, grated
- 6 cherry tomatoes, halved
- 30g/1oz salad leaves, washed
- 50g/1¾oz slice granary bread, torn into pieces
- salt
For quick pickled onions
Method
To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes.
Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top.
When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.