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Spread beetroot hummus and goat cheese on toast for lunch! Add smoked salmon for more adventure.
Photo by Naomi Twigden and Anna Pinder Body:
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“Lunchbox Salads” by Naomi Twigden and Anna Pinder will turn lunch "al-desko" into an inspiring midday meal.
Photo by Da Capo Press
Ingredients
- 1 lemon
- 2–3 oz. soft goat cheese
- 20 fresh chives
- 2 slices rye bread
- 2 portions of Beetroot Hummus
- 2-1/2cups arugula
- 1/3 cup mixed seeds
Directions
- Zest the lemon into a bowl and add the goat cheese. Finely chop the chives and add. Mix well.
- Toast the rye bread. Cut each slice into quarters.
- To pack: Wrap/pack all the elements separately in the lunchboxes. To eat, top half of the toasts with goat cheese and the rest with beetroot hummus. Serve with the arugula and seeds.
More from Lunchbox Salads:
- 3 Zucchini Noodle Jar Recipes
- Chicken Salad with Carrot and Pomegranate Tabbouleh Recipe
- Sweet Potato & Red Lentil Cakes Recipe
Excerpted from Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder.
Real FoodMake way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.
Pack toast for lunch to go, using goat cheese and beetroot hummus as a delicious and healthy spread. Sprinkle with mixed seeds. Try it with smoked salmon for more flavor.
