Alexandra Dudley’s Working Lunch
EATING IN
An autumnal twist on a chopped salad, it’s the dressing that really makes this dish for me. The coriander seeds and cinnamon add a warming depth which is perfect this time of year. This has all the texture I crave from a good salad. Crispy chickpeas for crunch, caramelised almost gooey butternut squash and sweet chewy figs. I find large spinach leaves can be a bit awkward to eat with dressing flying everywhere so I shred them slightly, which means they hold the dressing better too. There’s enough for four days.
Autumn Chopped Salad With Crispy Chickpeas, Butternut Squash & Figs
Preheat oven to 200°C Fan. Chop the squash into 1cm cubes and place onto a large roasting tray. Drizzle generously with olive oil, a good pinch of salt and the spices and toss to coat. Cook oven for 25-30 minutes until slightly caramelised. Set aside to cool.
Drain and rinse the chickpeas and place onto a tea towel to rub dry. Place onto a large roasting tray, drizzle generously with olive oil, a good pinch of salt and the spices and toss to coat. Cook for 20 minutes or until crispy and golden. Set aside to cool.
Toast the coriander seeds in a dry frying pan over a low heat until fragrant. Allow them to cool slightly then crush with a pestle and mortar and set aside. If you don’t have a pestle and mortar, you can use the spice jar and bowl to do this or just use 1 teaspoon of ground coriander. Add the coriander seeds along with the rest of the dressing ingredient to a jar and shake to combine.
Roughly chop the spinach and mint, tossing together in a large bowl. Layer the salads into containers starting with the spinach and mint, squash, chickpeas, chicken, figs and pecans. Take the dressing with you and pour over when it’s time for lunch. The dressing will keep out of the fridge for up to five days.
GOING OUT
La Maison Ani
It’s a real treat to go out for breakfast and it also happens to be one of my favourite times to have a work catch-up. There is something incredibly satisfying about brainstorming strategy over coffee and croissants and feeling like you’ve achieved something all before it’s even 9.30am. I am always on the hunt for somewhere that serves a good breakfast in London, ideally with some equally appealing interiors. La Maison Ani is my current favourite. I am working my way through its eggs section which includes all the usual suspects as well as more glamorous options such as oeufs brouillés à la truffe (truffle scrambled eggs with truffle with toasted baguette) and Oeufs Neptune (similar to eggs royale except that the salmon is upgraded to lobster). The shakshuka is excellent and they make a very good omelette exactly how you like it. My go-to is spinach and mushroom with lots of black pepper.
The pastry section is difficult to ignore, with za’atar croissants and cinnamon rolls practically flirting with you from the menu. The double chocolate brownie cookie has been making eyes at me for weeks. The space has a touch of glamour about it with heavy weighted silver salt and pepper mills and white tablecloths but there is a glitzy playfulness to it too, with the leading colour a peachy pink. I always feel like I can tackle the world after a breakfast here. Perhaps a pink dining room and a high protein breakfast is the secret.
Visit LAMAISONANILONDON.COM
For more from Alexandra, follow her @ALEXANDRADUDLEY or visit ALEXANDRADUDLEY.COM
Read More From Alexandra Dudley
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.