PLOUGHMAN'S LUNCH SALAD
PLOUGHMAN'S LUNCH SALAD
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
- ½ red onion
- thinly sliced
- ½ tsp runny honey
- 1½ tsp cider vinegar
Directions
- 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.
