The Dinner Project

Try this delicious lunch recipe using dinner leftovers, salad and homemade dressing.


  • 400g can chickpeas, rinsed, drained

  • 200g roughly chopped cooked butternut pumpkin

  • 1 x 250g punnet cherry tomatoes, halved

  • 1 red onion, thinly sliced

  • 1 cup cooked herbed couscous

  • 1 bunch cooked roughly chopped brocolini

  • 1 large Lebanese cucumber, thinly sliced

  • 1 cup small basil leaves

  • 250g tub bocconcini, drained, torn

  • 60g baby spinach leaves

  • 300g piece cooked charred beef sirloin, thinly sliced

  • Dressing

  • 2 tbs white balsamic

  • 1 tbs finely chopped oregano

  • 1 tbs Dijon mustard

  • 2 tsp caster sugar

  • 60ml (¼ cup) olive oil


  • 1.

    To make the dressing, place all ingredients in a small bowl, season to taste and whisk to combine.

  • 2.

    To make the salad, place all ingredients and dressing in a large bowl. Season to taste and toss well to combine. Divide salad among bowls, to serve.



  • Substitute bocconcini with feta, goat’s cheese, firm ricotta or cheddar.
  • When assembling salad, if you omit the dressing and package in a separate container from you r salad you can store and travel to work for lunch without everything becoming soggy.

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