Читать книгу Home Cooking - Rachel Allen - Страница 98

Salads are great on-the-go foods and so many dishes are perfect served cold or at room temperature. They can easily be popped into a lidded plastic container for lunch on the hoof. Cold cooked pasta, rice, couscous and orzo are all wonderful as a base for salads. Try any of them with cut-up raw or roasted vegetables (peppers, tomato, broccoli, courgette), a drizzle of extra-virgin olive oil and a squeeze of lemon and other ingredients, such as chorizo, feta cheese, spring onion or a bit of crushed garlic for flavour. I love leftover cooked pasta or new potatoes mixed with tuna, hard-boiled egg, olives, tomatoes and cucumber. Beans, such as haricot or cannellini, chickpeas and lentils also work well as a base for a salad. Do avoid any kind of lettuce-based salad, though, as the leaves will go soggy.