THE QUESTION OF "GF LUNCH"

Hugh Fearnley-Whittingstall woke me up to the wonders of the lunch-time salad.  Here are some ideas I jotted down from his program RIVER COTTAGE EVERYDAY.

FIRSTLY, skip the crackers and bread (except the LONGEVITY BREAD of course).

1.  CHOOSE A PROTEIN:  This can be leftovers.  Meat, fish, eggs.

2.  CHOOSE SOME BULK: Some lovely startch.  Cooked GF pasta, chick peas, beans, cooked potatoes, grilled or roast veggies or grains.  You could also use steamed or fresh grated vegetables (try finely chopped savoy cabbage with segmented mandarins, chopped herbs, tossed with rice vinegar and sesame seed oil.  Keep a little container of dried eschallots to sprinkle on at the last minute).

Have you thought of using cauliflower whizzed in your processor instead of couscous?  You don't really need to cook it, but if you prefer you can heat it through in a pan with a little sesame or olive oil before using.

3.  ADD A FEATURE INGREDIENT:  Goats cheese, ricotta, roast nuts, olives, cherry tomatoes.

4.  ADD A DRESSING:  Olive oil, sesame oil, a squeeze of lemon or lime.  You could also use a big dollop of pesto, hummous or olive tapenade.