Meal prep: Noodle salad

1. Place the noodles in a pot with 2 litres of water, 2 teaspoons of salt and the beetroot juice, and boil until done as per the instructions on the package. Drain in a colander.
2. Drain the chickpeas and roast in a pan with 1 tablespoon of olive oil. Season with a little salt and pepper.
3. Wash the radishes and quarter them. In a large bowl, mix the noodles and chickpeas and add another tablespoon of olive oil to prevent the noodles sticking together. Stir in the baby spinach and radishes. Transfer the salad to two takeaway containers.
4. Separately, mix together all the ingredients for the dressing and fill them into two small screw-top glasses. Pour the dressing over the salad just before eating.

Tip: When preparing the noodle salad in the evening for the following day’s lunch break, place it in the fridge overnight. The dressing needn’t be refrigerated. Likewise, the salad needn’t be refrigerated between the morning and your lunch break at the office.