Lunch Ideas
Soya Chunk Salad Bowl
Boiled soya chunks tossed with crunchy vegetables, sweet corn and a tangy hung curd dressing. 28 g of protein in a lunch you can pack the night before.
315
kcal
28g
protein
35g
carbs
9g
fat
Per serving · makes 2 · 20 minutes
Ingredients
- •80 g dry soya chunks
- •1 cucumber (150 g), diced
- •1 tomato (100 g), diced
- •Half an onion (50 g), finely chopped
- •100 g boiled sweet corn
- •1 capsicum (80 g), diced
- •100 g hung curd
- •2 tsp olive oil or mustard oil
- •Lemon juice, chaat masala, roasted cumin powder, mint, salt
Method
- 1.Boil the soya chunks in salted water for 8 minutes. Drain, cool and squeeze out all the water.
- 2.Cut the bigger chunks in half so every bite gets some dressing.
- 3.Whisk the hung curd with the oil, lemon, chaat masala, cumin, chopped mint and salt.
- 4.Toss the soya with all the vegetables and the corn, then fold in the dressing.
- 5.Eat straight away or chill. It keeps well in a lunch box until the afternoon.
Coach’s note
Squeeze the boiled soya hard, twice. Dry chunks soak up the dressing; wet ones taste of nothing.
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