Ploughman’s lunch salad

This is made possible by BBC Foods!

Ingredients

• 1 tsp olive oil
• 50g/1¾oz mature Cheddar, grated
• 6 cherry tomatoes, halved
• 30g/1oz salad leaves, washed
• 50g/1¾oz slice granary bread, torn into pieces
• salt

For quick pickled onions

• ½ red onion, thinly sliced
• ½ tsp runny honey
• 1½ tsp cider vinegar

Method

1. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt.

2. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, make sure to place in the fridge for at least 10 minutes otherwise this may not work.
3. Put the pickled onions a lunchbox and pour over the oil.
   1. Put the Cheddar, tomatoes, leaves and bread on top.

4. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.

banner and Image Credit: BBC