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Lunch in office: Fattoush with pita bread and hummus and more

LiveMint logoLiveMint 17-03-2017 Nishant Kumar Choubey

Fattoush with pita bread and hummus

Method

Mix together 10g bell peppers, 10g tomato, 8g cucumber, 8g onion with 20g lettuce and 5g olives. Add salt and black pepper powder with some lemon juice, olive oil and sumac. Mix it thoroughly. Top it up with feta. Serve with pita bread and hummus.

By Nishant Kumar Choubey, corporate chef, The Roseate, New Delhi

The goodness factor

This low-calorie Lebanese dish is loaded with vitamins.

By Kavita Devgan

Boiled beetroot salad with berries and garden greens

Boiled beetroot salad with berries and garden greens

Method

Place 30g thinly sliced beetroot on a plate. In a bowl add 40g salad leaves, 5g gherkins, strawberry, salt, pepper and 8ml olive oil. Mix and place on top of beetroot. Add 15g crumbled goat cheese on top. Serve cold.

By Nishant Kumar Choubey, corporate chef, The Roseate

The goodness factor

High in fibre, low in calories, this salad also delivers the health benefit of beets—increasing blood flow to the brain, keeping your concentration levels up.

By Kavita Devgan

Panzanella salad with peppers, olives, capers

Panzanella salad with peppers, olives, capers

Method

Cut 2 slices of focaccia into cubes and toast them. Soak the cubes in 20ml olive oil. Cut vegetables—40g zucchini, 50g red peppers and 20g cucumber—into cubes. Now add 20g sliced tomato, few capers and olives, 20ml olive oil and 10ml white wine vinegar. Mix the croutons with the vegetable mix.

By Nishant Kumar Choubey, corporate chef, The Roseate , Delhi

The goodness factor

This delivers a perfect combination of satiety, fibre, protein and good fats.

By Kavita Devgan

Pasta salad

Pasta salad

Method

Boil 100g wholewheat penne. Cut 20g each red, yellow and green pepper. Blanch 30g each broccoli and asparagus. Mix the pasta with 40g diced tomato, broccoli, asparagus, peppers, and 20g black olives. Toss the same with 20g grated Parmesan cheese. Finish with 15g chopped parsley.

By Nishant Kumar Choubey, corporate chef, The Roseate, Delhi

The goodness factor

Broccoli, asparagus and peppers offer good amount of nutrients.

By Kavita Devgan

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