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Easy Salad On The Go

A healthy salad you WILL want to eat at lunch!!

Cutie, salads are the perfect lunch to prep the night before & enjoy the next day. When we say salad, we’re not talking about a few leaves, we know this isn’t going to fill you up & no one wants to get that craving at 2 o'clock. 

Check out the salads we’ve been busy creating & tag us in your pictures when you do make them!! 

Beetroot & halloumi salad with pomegranate seeds

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

  • 1 medium red onion, halved and thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 oranges
  • 4 handfuls rocket leaves
  • 2 cooked beetroots, chopped
  • drop of oil 
  • 80g thinly sliced halloumi
  • 80g pomegranate seeds
  • 2 tbsp pumpkin seeds
  • handful mint leaves
  • few sprigs dill, chopped
  1. Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. 
  2. Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  3. Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

 Spring tabbouleh

 A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches

  • 6 tbsp olive oil
  • 1 tbsp garam masala
  • 2 x 400g cans chickpeas, drained and rinsed
  • 250g ready-to-eat mixed grain pouch
  • 250g frozen peas
  • 2 lemons zested and juiced
  • large pack parsley leaves roughly chopped
  • large pack mint leaves roughly chopped
  • 250g radishes roughly chopped
  • 1 cucumber, chopped
  • pomegranate seeds, to serve 
  1. Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
  2. Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.

 Carrot, orange & avocado salad

This zingy side salad is packed full of goodness and it adds a touch of colour to aa

  • 2 oranges plus zest and juice of 1
  • 3 carrots halved lengthways and sliced with a peeler
  • 70g bag rocket
  • 2 avocados stoned, peeled and sliced
  • 1 tbsp olive oil
  1. Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

 Let us know which one you make Cutie!

Love the Cute Team x

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