Vegetarian Scampi Salad

A light summer lunch, perfect for the office.

I don’t know about you but I’m not very hungry during the summer time. So with the current heatwave going on in London at the moment, I’m not really motivated to try anything new in the kitchen.

I tend to stick with recipes I know and usually, I don’t really cook, I can pretty easily live off cucumbers, tomatoes and cheese when it’s 30°C outside. But I can see why my mum always says I should eat more healthy things and so, I did some digging and browsing in the (chilled!) isle in the supermarket and found these: Vegetarian Scampi.

Yes, I know. It’s a bit odd to eat veggie fish but I was really surprised by the taste. It’s not gummy-like at all and the bread crust is really crusty if you put the scampi in the oven first.

Scampi Salad

Vegetarian Scampi Salad
serves 2

  • 1 pack vegetarian scampi
  • 0.5 bags of mixed rocket, spinach and watercress salad
  • olive oil
  • lemon juice
  • Seaweed topping from Ikea
  • salt, pepper

It really couldn’t be easier:

After you heated the scampi in the oven, let them cool down.
Mix the salad with a bit of olive oil, lemon juice and salt and pepper to taste.
Add the scampi and finish your veggie scampi salad with the seaweed topping.
You can always add some tomatoes, cucumbers or avocados. This is just the basic kit, feel free to experiment!

Yep, that’s it. Pretty simple, huh?

I had some white wine with it, tasted quite great and summery.

Enjoy, Becca x

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