Friday, 1 December 2017

Rach Eats Lunch: Easy Veggie Scramble Salad

Easy veggie scramble salad recipe

Oh 'eck, it's December. Actual December, as in the last month of the year. How did we get here? It's nearly a whole year done! Flipping heck. Flipping heck indeed. I have no words. Anyway, you should have tucked into day one of your advent calendar, or opened a window on the box and found a new beauty product, bag of pork scratchings, box of cereal, piece of cheese or bottle of gin. Believe it or not, these are all actual advent calendars, and if I had the room, budget or time, I would definitely have one! Anyways, you have twenty four days to Christmas, which is ample time to buy all the things, and feed yourself delicious lunches every single day. Don't get stressed, get prepared! (And all that.)

So, today's recipe title is a bit of a lie, mainly because I am shattered out of my brains today. Quite literally scrambled. What I can tell you is that today's recipe is essentially a garlic-y chicken salad that has a buttload of peppers and onions and other veggies, along with an egg on top. It's great for protein, obviously, and it tastes pretty good too. Alright, aprons on people, let's go.

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Easy Veggie Scramble Salad
Protein packed and perfect for brunch.
  • 100g frozen vegetarian chicken-style pieces
  • 1 large handful mixed peppers, sliced into strips
  • 1/4 red onion, finely diced
  • 1 small handful chopped courgette slices
  • 1 tablespoon garlic granules and light soy sauce
  • 1 teaspoon salt and pepper
  • 100ml cold water
  • 1 egg
Prepare the veggies and remove the vegetarian-style chicken bits from the freezer. Wrap the vegetables in a baking paper parcel.Put the cold water in a saucepan and boil it up. Add the chicken style pieces into the pan and stir for 15 minutes until the water reduces and the chicken pieces are piping hot. Season with the garlic, soy sauce, salt and pepper.At the very same time (!) heat up the panini press and add the vegetable parcel, grilling until it chars slightly. Once both the chicken and veggies are cooked through, combine them in the saucepan and pop the lid on, making sure the hob is switched off of course.Poach an egg on a separate hob (or in the microwave, like I'm going to do) - once the egg is poached, put the scramble on a plate and add the egg on top. Eat it immediately, and enjoy!
Prep time: Cook time: Total time: Yield: Makes 1

And with that, you have lunch, or brunch, or whatever the cool kids are calling it these days. I thought it was delish - protein packed and filling, and proper crunchy. I'd definitely give this one the thumbs up!

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