Watercress is one of my favourite ingredients because it’s tasty and high in vitamin C (which is required for collagen synthesis – keeping our skin, nails, hair and all connective tissue healthy). It’s also high in vitamin A, as well as minerals such as calcium and manganese. The red apple gives this salad some sweetness and the sugar snaps some crunch. I cook batches of lentils and store them in the fridge for a week.
a portion of protein of your choice
2 handfuls of watercress
1 red apple, cored and finely chopped
8 sugar snap peas, halved lengthways
50g cooked Puy lentils
for the dressing
1 tsp balsamic vinegar
1 tbsp olive oil
Prepare your protein and wrap it in foil or cling film, or pack it in a container.
Fill your lunchbox with the rest of the salad ingredients. (Hold off on adding the protein; you’ll add it later.)
Make your dressing in a small, sealable jar to take separately.
When hunger strikes, pour over your dressing, add in your protein and give it a mix (or shake it with the lid back on).
Recipe extract from The Vertue Method by Shona Vertue, published by Yellow Kite, £20
Photography: Helen Cathcart