Food for Knowledge Workers
Season a chicken breast and put in a hot health grill for roughly seven minutes. Chop up a lot of ice cold iceberg lettuce, put it in a bowl. Drizzle with olive oil and fresh lemon juice, season, mix. Add a slice of tomato and cucumber on the side. Slice the chicken breast, put it on top of the lettuce. Sprinkle with feta and enjoy.
Microwave shop bought veg rice (e.g. cauliflower rice) in a bowl until dry and rice-y with a preserved lemon in the middle. Mash the lemon, dump a can of your favourite canned fish on the rice, add chopped herbs if you have any, stir everything together and enjoy.
Dump a can of chopped tomatoes in a pan and heat through. Add ribbons of courgette, carrot (use veg peeler), your favourite spices and crack two eggs. Drizzle with olive oil, cover and leave for a couple of minutes until the egg whites are cooked and the yolks are warm and runny.
Pierce and cook a large eggplant in a microwave until it is soft. Cut off the end and blend with a clove of garlic, extra virgin olive oil, a handful of walnuts, a pinch of salt and a teaspoon of smoked paprika.
Heat a handful of blueberries in a non-stick saucepan until it looks like berries in sauce. Add a few teaspoons of your favourite seeds, mix and pour over a few tablespoons of cottage cheese.
Thanks for joining us!
Big Fig Kitchen is an experimental food lab where we create recipes for knowledge workers.
Big Fig Kitchen 