Good to go: Anna Jones’ recipes to tackle a visit | The Fashionable Cook dinner

I’m off on vacation and, in between packing, ensuring I hit all my deadlines and tidying up (anybody else have an affliction meaning they should come again to a spotless home?), I attempt to make some meals to take with us on our travels, hoping this can hold spirits excessive and tastebuds glad, and soften the inevitable fatigue a bit of.

This 12 months, we’re going to Portugal, so not too far, however once I do journey long-haul, I discover it much more vital to ensure there’s great things to eat. Making meals that travels nicely is an artwork: assume crunch (pomegranate seeds, toasted nuts and freshness), citrus and veg.

This journey salad is strictly that. It’s made with veg that stays recent and crunchy for hours, so meaning nothing that can wilt – fennel, recent peas, a pop of pomegranate – and a dressing that brings all of it collectively. I at all times take fruit too – no matter is nice on the time and never too squishy – and hit it with numerous lime; it’s recent, candy and hydrating.

A salad that travels

That is the whole lot I need once I journey: all of the veg, some protein and an enormous hit of hardy, recent herbs. Relying on how I really feel, I typically omit the onions for a extra mellow model.

Prep 15 min
Cook dinner 5 min
Serves 2

Juice of ½ lemon
1 crimson onion, peeled and really finely sliced
250g frozen peas or broad beans
50g pumpkin seeds
250g cooked puy lentils, drained and rinsed (or 1 x 400g tin, drained)
1 small bunch parsley, roughly chopped
1 small bunch mint, roughly chopped
100g radishes, finely sliced
1 fennel bulb, robust outer layer eliminated, finely sliced
100g pomegranate seeds

For the dressing
½ tsp runny honey or maple syrup
Juice and zest of half a lemon
1 large splash extra-virgin olive oil
¼ tsp toasted cumin seeds
Salt and black pepper

In a small bowl, mix the lemon juice with the onions, scrunch all of it collectively along with your fingers till the onions flip pink and start to pickle, then put aside.

Boil the peas or beans in salted water for a minute or two, till they float to the floor, then drain and rinse underneath chilly water.

In a dry frying pan, toast the pumpkin seeds over a medium warmth till they begin to pop, then put aside to chill.

Combine the dressing components collectively and season with salt and pepper.

In case you are consuming instantly, drain the onions, add to a bowl with all the opposite components, then toss within the dressing and serve.

In case you are making this to journey, combine all of the components other than the onions and dressing in a bowl. Retailer the salad, drained onions and dressing within the fridge till simply earlier than you journey.

On the final minute, tip the dressing into the underside of your journey container, prime with the onions, pile the salad on prime and toss collectively once you’re able to eat.

Lime-dressed summer time fruit

A brilliant-simple suggestion for one thing recent to eat in your journey; I crave freshness once I journey and this hit of lime does the trick.

Lime-dressed summer time fruit is a superb pick-me-up. Photograph: Matt Russell/The Guardian

Prep 10 min
Serves 2

100g cherries, stoned
½ small watermelon or ½ cantaloupe melon, peeled
1 peach or nectarine
2 limes

Chop the fruit into bite-sized items and switch to a journey container. Zest each limes over the fruit and provides it a superb combine so it’s evenly coated.

Slice each limes in half and add to your container; hold within the fridge till you’re able to set off. Add a few ice cubes earlier than you journey, to maintain issues cool. Squeeze over the lime juice earlier than consuming.