New Potato, Green Bean, Tomato and Chorizo Salad with Grilled Halloumi

Lunch Salad

Another lunch option, which is perfect for taking to the library and cooked the night before/that morning and stored in tuppleware. Packing your own lunch obviously saves you money but also time - if you've got a deadline then you won't need to stand queueing for your lunch when you could be ploughing through that essay.

Things you'll need:

One Portion

*Warning - these measurements aren't exact because it really depends on how much you eat.

• Handful of New Potatoes
• 3 x Halloumi Slices
• 6 x Green Beans
• 5 x Cherry Tomatoes
• 1/5 Chorizo (Optional)

Price Overall: £1.65/£2.10

An average lunch bought on campus for me works out at around £4 - so immediately saving yourself cash!

Cooking Instructions:

1. Chop the New Potatoes in half and boil for 12 minutes until soft (but not dissolving!) Add the Green Beans for the final 3 minutes.
2. Meanwhile, Grill the sliced Halloumi, flipping over once so both sides are golden. (Keep you're eye on this - can burn easily!)
3. Drain the Green Beans and Potatoes and set aside. In the same pan quickly fry the Cherry Tomatoes and Chorizo (Optional) for 1 minute, then set aside also.
4. Slice the Grilled Halloumi and add everything together in a tuppleware container and cool before storing in the fridge, ready to take with you later on!

Asparagus, Courgette and Pesto Risotto

Asparagus, Courgette and Pesto Risotto

Another Vegetarian option with enough flavour for any carnivore to appreciate also. I ate a meal similar to this in the restaurant Cote and then recreated it for this blog, inspired by a Tesco recipe (here)
It was surprisingly easy, cheap and really tasty! Plus, it contains 3 of your 5 a day! Pack in the veg whilst enjoying the taste - not a combination most students (Veg-haters) can achieve.

Things you'll need:
Serves 2

• 175g Risotto Rice
• 50g Asparagus Trimmed (I sliced in half lengthways)
• 50g Courgette (Cut into chunks)
• 1 x Small Onion
• 1/2 Litre Vegetable Stock
• Tea Spoon Green Pesto
• Handful of Rocket (Optional)
• Grated Cheddar/Parmesan Cheese (Optional)

Approx Price Overall: £3.10/£3.90

Approx Per Serving: £1.55/£1.95

(Based on Tesco.com prices)

Cooking Instructions:

1. Melt oil or butter in a deep saucepan. Then fry the onions until transparent. Then add the Risotto Rice and a splash of stock. Once the rice has absorbed the added stock, add it more and more until you have used it all up. Remember, less is more: don't flood the rice and keep it on a low simmer.
2. Meanwhile, place the Courgette and Asparagus into boiling water and cook for 3 minutes, then drain.
3. Once the Risotto Rice has absorbed all the liquid and is soft and edible, add the vegetables, pesto and grated cheddar (optional) and stir together for one minute. Then serve with a handful of Rocket (Optional).

One of my cheapest blog recipes due to the absence of meat, and it wasn't a problem at all.  The only down side to this recipe is you have to be patient, as with any Risotto. Don't flood it with liquid, add it gradually and take it off the heat at just the right consistency: not too liquidy but not too dry. This was my first time cooking Risotto and it worked out fine!

Recipe dedicated to my dear friend Grace McCrum. A risotto lover, study-buddy and long term friend.