For everyone Recipe: The Lunchbreak-Worthy Sailéad

Sailéad is just Gaelic for salad but I’m using that to fancy it up because nothing is more boring than salad. That is, until you add the dressing. After all, the element that makes a salad something worth having a lunchbreak for is the sauce – or let’s elevate it and call it the anlann (Gaelic for salad dressing).


This is an all-in salad, made up of whatever you’ve got in your fridge/pantry.

1. First, let’s start with what’s in your fridge: cucumber, tomato, leaves, mushroom, celery, radish, carrot, avocado, capsicum, coriander, dill, parsley, chives, onion, capers.

2. Then cook a bit: boil eggs, toast nuts, fry bread, roast pumpkin.

3. Next, add any pantry items: currants, dried cranberries, nuts, seeds.

4. Add tins and jars: four-bean mix, edamame, chickpeas, baby beetroot, olives, sundried tomatoes, pickles, tuna, sardines. 5. How crazy are you feeling? Mango? Grapefruit segments? Pomegranate seeds? Go for your life!

Anlann (aka sauce) 

For the sauce, start with white wine vinegar, olive oil, maple syrup, mustard, lemon juice, water, mayonnaise. Maybe you have some hummus or pesto or other dip or dressing? Add that. 

The magic combo

Toss most of the salad with the sauce. Place larger elements on the side. Add salt and pepper, and an extra splash of your favourite oil (chilli, truffle or garlic) to whatever bits require it. And – I’m not sure of the Gaelic word for voila, so – voila!

More than worthy of a lunchbreak.

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