Show off lunch dishes

The Amayzine editorial team is located in a building together with the TV production company Pilotstudio. On really busy days, we have about 25 people in the building. We work in two different rooms, but at half past twelve we come together for lunch. Large pots of Nutella, fresh rolls, smoked salmon, eggs, but also salads, whole grain crackers, and rice cakes are on the table. Those rice cakes are always pushed a bit towards the Amayzine side.
Every day there is lunch service, which is nice because when it's your turn, you make exactly what you feel like. You can keep it simple, but no one really does that. Of course, you want to make a bit of an impression.
Today it was Josselin and my turn. Besides the bread and toppings, we served melon with ham and a large spinach-lentil salad. That was well received. And within half an hour, everything was on the table.
I’ll give you some tasty, healthy, and especially quick salads to steal the show during lunch. At work or at home. And really, they also do well with the guys.
These recipes are for four people.

Spinach-lentil feast

This is what you need

– A bag of washed baby spinach

– A slice of goat cheese with honey (available in every supermarket)

– A container of cherry tomatoes

– A can of lentils (you can also cook them yourself, but it takes longer, these are fine)

– Olive oil and balsamic vinegar

– Pepper and salt

Here’s how to make it

Wash the lentils in a colander and let them drain for a moment.
Put the baby spinach in a large bowl and crumble the goat cheese over it. Cut the cherry tomatoes into quarters and add them to the bowl along with the lentils. Drizzle a bit of olive oil and balsamic vinegar over the salad and add salt and pepper. Use your hands to mix everything well. Done is Kees.

Plate of greens

This is what you need

– a broccoli

– a box of frozen peas

– a slice of feta

– A container of unroasted hazelnuts

- Lemon juice

– Olive oil, pepper, and salt

Here’s how to make it

Cut the stem from the broccoli florets and cook them in water until tender. In the last 2 minutes, add the peas and then rinse with cold water. This way, it won't continue cooking.
Put the hazelnuts on a baking sheet and roast them in the oven. This can also be done in a dry pan (on high heat) by the way.
Put the vegetables in a bowl and chop the hazelnuts and add them. Crumble the feta over it. Drizzle some lemon juice and olive oil over the salad. And add salt and pepper to taste. Mix well and you can sit at the table.

Sexy Salad

This is what you need

– 4 figs

– 2 balls of mozzarella

– bag of arugula

– parma ham

– lemon juice

– olive oil

– honey

– pepper and salt

Here’s how to make it

Use a large, flat dish. Place washed arugula on it. Cut the figs into quarters and place them on the arugula. Tear large pieces from the mozzarella balls and place them on the plate as well. Then add thin slices of parma ham on top.

Make a dressing of olive oil, lemon juice, a teaspoon of honey, and pepper and salt. Drizzle that over the salad. With this, you will really score points.

Healthy rouge

This is what you need

– 4 boiled beets

– smoked chicken. This can be a piece or thinly sliced pieces

– 2 apples

– a container of walnuts

– 2 spring onions

– small bunch of chives

– olive oil and salt and pepper

Here’s how to make it

Grate the beet in a bowl. Cut the smoked chicken into small cubes or use the thin version. Cut the apple into cubes, crumble the walnuts, and slice the spring onion into small rings. Put everything together in the bowl. Drizzle a bit of olive oil over it and a good amount of salt and pepper, mix well and snip some chives over it. Bon appétit!