Alexandra Dudley’s Working Lunch: September
EATING IN
Even when I’m working from home, I try to prep something that will set me up for the week, so in this new column you can expect recipes that make three to four portions to see you through a few days. Cooking this way tends to save a bit of money too, which means there’s something left to splash out on a good meal with a friend – so each month I’ll be sharing my favourite going-out spot too.
Tahini Kale Sweet Potato Chicken Salad
The keys to a good kale salad are a killer dressing and (somewhat hilariously) massaging the kale, but neither take long and both are well worth doing. I make a creamy tahini lemon dressing and layer it up with some roasted sweet potatoes and shredded chicken. Use leftovers from a Sunday roast or go all in and roast a chicken to last the week (pan-fried tofu or halloumi or even boiled eggs would work well here too). Gut health has been a theme of 2024, and all the experts say seeds are good for the gut, so I love to throw some toasted sunflower seeds on this, but any seeds or even some roasted nuts would do nicely. If you can’t find pomegranate, orange segments are my next go-to. You just want a pop of freshness to add a bit of zing.
Preheat the oven to 200°C Fan. Chop the sweet potatoes into large chunks and place on a roasting tray. Use your hands to toss them with a good pinch of salt, the spices and a generous glug of olive oil until evenly coated. Bake for 25-30 minutes until cooked through, soft and slightly charred in places. Allow them to cool.
In a dry frying pan, toast the sunflower seeds over a medium heat until they are golden brown and begin to smell nutty. Transfer to a plate to cool.
If your kale is still on the leaf, tear the leaves from the stems and place in a large bowl. Squeeze over the lemon juice, olive oil and salt. Massage the oil and juice into the leaves until the kale softens and the volume has reduced a little (about 2 minutes).
Combine the dressing ingredients together. Add a splash of water if it feels too stiff – it should be relatively thick, smooth and glossy. Pour over the kale and use your hands to toss and massage it in.
Layer up your Tupperware or jars. I like to start with the sweet potatoes first, followed by the kale, then the chicken, and top with the sunflower seeds and pomegranate seeds.
This will keep in the fridge for 3-4 days and travels well too. Don’t worry if it has a tumble during your commute. You’ll want to toss it all together with your fork before enjoying.
GOING OUT
The Petersham
The Petersham is bang in the centre of London and yet it feels like entering the courtyard of a chic Italian trattoria. Sister to Petersham Nurseries, the Richmond haven much loved for its evergreen garden nursery, organic restaurant and excellent shop, The Petersham has a slightly more cosmopolitan city feel. Choose between sleek sage green banquette seating inside or the outside terrace, surrounded by huge terracotta pots boasting plush green leaves and seasonal blossoms.
The menu leans on Italian classics with a British seasonal spin. We started with plates of burrata with tomatoes and fritto misto of courgette, squid and lemon, which arrived in a featherlight batter and felt like one last nod to summer. The menu is then split into pastas as well as heartier mains. We shared tortellini of black garlic, stracciatella, broad beans and peas, as well as a gloriously rich chestnut mushroom and aged parmesan risotto (that was so good I nearly ordered another). Two espressos and a chocolate salted caramel tart with whiskey ice cream for pudding. Heaven.
For more from Alexandra, follow her @ALEXANDRADUDLEY or visit ALEXANDRADUDLEY.COM
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