Food & Drinks

Simone's vrijdaglunch

Where Friday used to be the quietest day of the week at our editorial office, the desks are suddenly busy again on the last day of the week. And that is due to just one thing: the ‘fatty Friday lunch’ has changed into ‘Simone’s Friday lunch‘. No more fries and bear claws, but a table full of homemade healthy bowls to start the weekend. And now I don’t want to praise myself or anything, but I’ll just quote a few phrases from my colleagues: ‘Simoon, are you making your tuna?’, ‘Are you making that most delicious salad today too?’ and: ‘Did you bake any crackers?’ Therefore, girlfriends, especially for you: the Friday lunch. Don’t let your colleagues see it because then you’re in trouble.

1. Grilled vegetable salad

  • Bag of salad of your choice
  • Container of thin green asparagus
  • 1 avocado
  • 1 zucchini
  • Bunch of spring onion
  • Can of chickpeas, drained
  • 6 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  1. Mix the ingredients for the dressing together.
  2. Cut the vegetables (except for the avocado and spring onion) into pieces.
  3. Heat some olive oil in a pan and grill the vegetables.
  4. Let the vegetables cool down.
  5. Cut the avocado and spring onion into pieces.
  6. Mix the salad with the ingredients and add the dressing at the last moment.

2. Simone’s tuna salad

  • 1 tsp curry
  • 3 stalks of spring onion, sliced into rings (or chopped like I do)
  • 1 red bell pepper, cut into small pieces
  • 2 tbsp capers
  • 4 tbsp Greek yogurt
  • Pinch of salt
  • 1 tsp cayenne pepper
  • 1 tsp sambal manis
  1. Combine all the ingredients and stir together so everything is well mixed.

3. The best crackers ever

  • 100 grams of pumpkin and sunflower seeds
  • 75 grams of sesame seeds
  • 50 grams of flaxseed
  • 50 grams of millet
  • 100 grams of hemp seeds
  • 100 grams of buckwheat flour
  • Pinch of salt
  • 1 tbsp fennel seeds
  • 1 tsp salt
  • 70 ml good olive oil
  • 300 ml lukewarm water
  1. Preheat the oven to 160 degrees.
  2. Take a large baking sheet and line it with baking paper.
  3. Put all the ingredients in a large bowl. Is the dough too thick? Then add extra water.
  4. Spread the mixture thinly over the paper and bake until done in about 30 minutes.
  5. Cut into equal pieces and place back in the oven for another 25 minutes.
  6. Are they not crispy yet? Then let them stay in the oven a little longer, but turn the temperature down.
  7. Store the crackers in Tupperware containers.

4. Muhammara, but the way it’s really meant to be

  • 150 grams of walnuts
  • 150 grams of red bell peppers
  • 55 grams of tomato paste
  • 75 grams of olive oil
  • 1 clove of garlic
  • 1 tbsp smoked paprika powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • Salt and pepper
  1. Preheat the oven to 180 degrees.
  2. Line a baking dish with paper and place the bell peppers on top. Drizzle some olive oil over them.
  3. Grill the bell peppers until they turn black.
  4. Let them cool down and peel them.
  5. Toast the walnuts in a pan.
  6. Put all the ingredients in the blender and mix everything together.
  7. Don't mix too long, make sure you keep a bite.