Week 6: Epic Salads 



My secrets are out in the How to Build an EPIC salad… that you’ll actually want to eat and in this week’s class. Head to The Library for the recipe book.

Salad building is: LAYERS + TEXTURE.


We’ve actually been doing this already in most of our cooks. A salad could be a meal. A salad can be warm. A salad is anything in a bowl (that isn’t liquid). When you approach salad making and your meals with this mindset, suddenly everything is simpler and easier. You can build your meals by looking at your bowl.

Keep it simple yet delicious with your Flavour Bombs from your fridge.


Salads are the gateway to cooking.


The more you experiment: the more you’ll find.


The more you’ll find: the more you’ll be comfy to experiment some more (and enjoy it).


The more you experiment with joyful curiosity: the better you get at cooking and understanding flavour…. which then translates to cooking soups, stews, bakes and other oven-y meals etc because you’ll be thinking about flavour as you create these.


Then it all becomes a game…. how much delicious can I actually add to a meal without needing to do too much?


The answer is: a lot, with not too much at all.



Lesson 1 - Let's cook, salad style


In this class, we are getting comfy with salad making and cracking open your cooking potential with how salads are the gateway to cooking anything AND making your life easy in the kitchen.

  1. Download the ingredients list

  2. Watch the lesson


How to Build an Epic Salad Guide
Spiced Chicken Silverbeet Wraps (done for you recipe)


Recipe from I have 20 minutes

You can do these so many ways. Here’s a cooked version below, you could also keep the silverbeet raw.

Veggie option – replace chicken with a scrambled egg or tofu.

You could also cook up an egg and top it with whatever leafy greens you have and anything else hiding in your fridge.


  • 2 tbsp extra virgin olive oil

  • 1 brown onion

  • 2 garlic cloves

  • 1 tbsp Chinese five spice

  • Chicken mince (or try this with a tin of black beans)

  • 2 tbsp tamari

  • Black pepper

  • Silverbeet

  • Water

  • Shredded cabbage

  • Cucumber

  • Coriander


  1. In a pan heat oil.
  2. Dice onion and smash garlic.Add to pan and cook for 5 minutes.
  3. Add Chinese five spice and cook for 2 minutes.
  4. Add chicken mince, tamari and black pepper. Mix well through spices to coat. Cook for 10 minutes.
  5. Meanwhile, boil water with a steaming basket attached.
  6. Chop stem off silverbeet and steam in basket for 30 seconds to 1 minute. Place to side and continue with as many as you like.
  7. Chop up salad fillings like cabbage, cucumber, julienned carrot, coriander etc.
  8. Build your wraps and eat.


Lentils Smoked Trout + Beets (done for you recipe)


Recipe from I have $20 


  • 1 cup beluga lentils

  • 1 tsp stock powder

  • 3 cups water

  • 1⁄2 lemon, chopped in half

  • 1 packet smoked trout

  • 1 beetroot

  • 2 carrots

  • Extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Coconut yoghurt

  • Dried herbs

  • Salt

  • Pepper


  1. Rinse lentils well and place in pot. Add stock powder, water and lemon.
  2. Bring to boil. Reduce to simmer with lid on and cook for 15 minutes, or until lentils are cooked.
  3. Peel beetroot and grate, add to bowl.
  4. Grate carrot, or use a julienne peeler for long thin strips. Add to bowl.
  5. Drain excess lentil water and remove lemon.
  6. Scoop lentils into a bowl or platter, top with beetroot and carrot.
  7. Debone smoked trout and break trout into bite sized pieces.
  8. Drizzle with oil and balsamic vinegar.
  9. Dollop coconut yoghurt on top, along with herbs, salt, pepper.


Weekly Review Worksheet

How to use this worksheet

This worksheet is a reflection tool for you to get the most out of each week. It should take you around 5-10 minutes to complete, (it may take longer in the beginning) once you’ve watched the classes.

This isn’t mandatory and I won’t be checking up on you.

If you’d like to email me your worksheets (lou@lunchladylou.com.au), I’d be so excited to take a look at them. I love learning everyone’s lessons, their AHA moments and what really landed in the class.

Use this as a chance to review what you’ve done each week. Reviewing our actions helps us retain information we’ve learnt. It also acts as a nice reminder when you go to make these recipes again and you can’t remember a certain step you added from your past cook.

I recommend for each class, printing the ingredients list so you can take notes during each class.

To edit: You will need to save a copy of this worksheet to your computer.