lunch

Gorgeous Green Lentil Salad

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With the weather improving it’s time to eat a little lighter, and make use of all the delicious veggies that are now coming in season. If you want something healthy full of crunch and protein, then this is the perfect salad.

Ideal for lunch or as a side dish, this salad has lots of colour and fresh flavours (don’t skimp on the herbs).  If you don’t already do it, window boxes full of herbs will transform how you cook and eat. The dressing has some Asian flavours for a little extra zing, but if it’s not your thing you can leave out the miso and ginger.

Ingredients

75 Grams Green lentils (dry weight, or use 1 Can of ready cooked lentils)

150 Grams Bulgar wheat, dry weight (you can also use cous cous, barley or whatever grain you prefer)

2-3 Scallions/spring onions (finely chopped)

1 Courgette /zucchini (grated)

75 Grams Cucumber (seeds removed, and chopped into 1 cm chunks)

1 Apple (chopped into 1 cm chunks and cover with some od the lemon juice for the dressing to stop it going brown)

1 Carrot (grated)

1 Handful Parsley or mint (chopped)

1 Handful Coriander (chopped)

I Tbsp Pumpkin seeds

Salt and pepper

Dressing

1 Lemon (juiced)

2-3 Tbsp Oil

1 Tbsp Grated ginger

1 Tsp Miso paste

Method

  • Cook the lentils and Bulgar wheat according to the instructions on he packaging, set aside and allow to cool. If you are using pre cooked lentil just drain them
  • Combine all the salad ingredients in a large bowl.
  • In a small bowl, mix all the dressing ingredients together and drizzle over the salad ingredients
  • Mix well and add salt pepper if you think it needs it.

Spanikopita (Greek Feta and Spinach Pie)

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This pie is very satisfying but still quite light and a good way to get your daily dose of veggies.

I use frozen spinach, because it’s cheaper and a kilo of fresh spinach will take up half your kitchen, make sure to squeeze out as much water as possible so the pie won’t be soggy. Fresh herbs add flavour, and while dill is traditionally used, I used parsley and mint which are also used in some parts of Greece.

Filo pastry can be bought in most larger super markets. Make sure to cover the pastry with a slightly damp tea towel to stop it drying out when you are making the pie.

The pie can be eaten hot or cold and can live in your fridge for 2-3 days. It’s great as a lunch dish served with some salad or as a side dish.

Ingredients

1kg Frozen spinach (defrosted, and all excess liquid squeezed out)

3 eggs

Handful of finely chopped parsley and mint

250 Grams Filo pastry

200 Grams Feta style cheese (crumbled)

1 Leek or bunch of scallions/spring onions (finely chopped)

1 Tbsp Oil

25 Grams Butter (melted)

Salt and pepper (to taste)

2 Tbsp Sesame seeds (optional)

Method

  • Preheat the oven to 180 degrees (Celsius)
  • In a large pan, heat the oil over a medium heat and fry the leek until soft. Set to one side and allow to cool
  • Add the drained spinach to a large bowl and loosen up with a fork. Stir in the eggs, feta, herbs leeks and seasoning. Stir until combined
  • Grease a 6 x 9 in baking tin and line with sheets of filo pastry, brush each sheet lightly with butter before topping with another sheet (lay 5-6 sheets of filo pastry as a base)
  • When the tray is lined, spread the spinach mixture evenly across the base. Fold in any overlapping pastry and top the pie with the leftover sheets of pastry (brush each sheet lightly with butter before topping with the next.
  • Sprinkle with sesame seeds, and bake in the oven for 25-30 minutes until brown and crispy

Asian Noodle Salad

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Trying to get away from winter’s stodgy comfort food, doesn’t mean giving up on flavour.

This salad is jam packed with flavour and texture and takes 10-15 minutes to knock up. It’s also gluten free and vegan and makes a great lunch box filler if you’re fed up with sandwiches.

Ingredients

500 Grams Dried rice noodles

1/4 Red cabbage (finely sliced)

3 Scallions/spring onions (finely sliced)

2 Small carrots (grated)

1 Red pepper (finely sliced)

2 Tbsp Coriander (finely chopped)

2 Tbsp Mint (finely chopped)

Dressing

2-3 Tbsp Peanut butter

1 Tbsp Sesame oil

1 Tbsp Soy sauce

1 Tbsp Grated ginger

1 Tsp Maple syrup or Honey if you’re not vegan

1 Tsp Chilli flakes

1 Tbsp White wine vinegar or lemon juice

Topping (option)

2 Tbsp Pumpkin seeds

100 Grams Cashew nuts/peanuts (toasted)

Method

  • Toast the nuts in a hot frying pan and set to one side and allow to cool.
  • Cook the rice noodles according to the instructions on the packet. Drain the noodles and add to a bowl of ice water to stop them over cooking.
  • Add all the dressing ingredients to a bowl and mix well. You might need to add some hot water to loosen up the dressing if its too thick.
  • Drain the cold noodles and add to a large bowl. Stir in the vegetables and dressing and mix well.
  • Top with the pumpkin seeds and nuts if using.

Carrot, Coconut and Sweet Potato Soup

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It’s cold and horrible outside, and the perfect time to make hearty soups.  This soup will live in your fridge for 4-5 days, and also freezes well.

You can use either coconut cream that comes in a block, or coconut in a milk in a team to add richness and creaminess.  This also makes it suitable for vegans as well.

Ingredients

250 Grams Sweet potato (peeled and cut into 3-4cm cubes)

2 Carrots (peeled and sliced)

1 Onion (peeled and sliced)

1 Can of coconut milk or 50 Grams coconut cream

1 Tbsp Oil

2 Cloves of garlic (finely chopped)

1 Tsp Chilli powder

1 Tsp Tumeric (optional)

Thumb sized piece of ginger (grated) or 1 Tsp of dried ginger

1 Vegetable stock cube

1 litre Water

Salt to taste

Method

  • Add the oil to a large pot over a medium heat, before adding the sliced onion and cook for 10-15 minutes stirring occasionally until the onion starts to brown
  • Add the other ingredients and bring to a boil, before reducing to a gentle simmer for 20-25 until the vegetables are cooked
  • Use a hand blender, or blitz in a blender until smooth and creamy. Serve with crusty bread

“Chinese” Sausage Rolls

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I don’t pretend that this is an authentic Chinese recipe, but the flavours used always reminds me of Chinese food.

I use ready roll puff pastry which makes these quick and easy to make.  They also freeze really well.

I sometimes dip these into sweet chilli sauce which is sublime but they are also pretty fabulous on their own.

Makes between 8 and 10

Ingredients

1 Large sheet ready rolled puff pastry

500 Grams Lean pork mince

50 Grams Breadcrumbs

1 Tbsp Ginger (grated)

2-3 Cloves of garlic (finely chopped)

2-3 Scallions/spring onions (finely sliced)

1/2 Tbsp Sesame oil

1 Tsp Chinese 5 spice powder

1 Tsp Chilli powder

1 Tsp Salt

1 Egg yolk

Sesame seeds (optional)

Method

  • Preheat your oven to 180 degrees
  • Add the pork, garlic, ginger, breadcrumbs, scallions, spices, and sesame oil to a large bowl and mix with your hands until well combined
  • Unroll the puff pastry, and evenly spread the pork mix in an even line down the centre of the pastry
  • Brush the long edges of the pastry with egg yolk.  Bring the long edges of the pastry together and together by crimping with your fingers or a fork.
  • Brush the long log created with egg yolk (and sprinkle with sesame seeds if you are using them).  Divide the long roll into 8 or 10 pieces and transfer to a baking sheet
  • Bake for 40 minutes or until the pastry is a deep golden brown

South Western Pin Wheels

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I usually find sandwiches a bit meh!, but I love these. I make these as pinwheel sandwiches, which is basically a tortilla rolled up and cut into slices. They are nice for parties, or just because you want to fancy up your lunchbox.

The filling is packed full of flavours from America’s South West, black beans, corn, coriander (cilantro) etc. This makes it full of colour, crunch, fibre and flavour.

I used full fat sour cream and cream cheese, but you can use lower fat versions. This sandwich filling also makes an amazing topping for baked potatoes, or stirred into left over pasta to make a salad.

Roll up

Serves 4-5

Ingredients

400 Gram Can Sweet Corn (drained)

400 Gram Can Black Beans (drained and rinsed)

1 Large red pepper (chopped into 1cm cubes)

2-3 Scallions/spring onions (finely sliced)

2 Tbsp Coriander (Finely chopped)

150 Grams Cheddar Cheese (grated)

2 Tsp Smoked Paprika

1 Tsp Chilli Powder

1 Tsp Salt

200 Grams Sour Cream

200 Grams Cream Cheese

4-5 Tortillas

Method

  • Add all the ingredients to a large bowl and stir until well combined
  • Spread 2 large spoonfuls of the filling on a tortilla, and roll the outside edge inwards tightly
  • Cut into 3-4cm sclices and serve

Easy Roast Tomato and Basil Soup

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I know I harp on about it, but I hate food waste. So when I found some discounted tomatoes in the supermarket that were too soft for salads I decided to make soup.

Tomatoes are roasted with some onion in the oven to bring out their flavour. I always try to cook more than one thing at a time so using the oven is more cost effective, so it’s the perfect excuse to whip up a cake too if feeling like it (I always feel ready for cake)

For the best lunch ever, team it up with a grilled cheese sandwich

Ingredients

500 Grams tomatoes

2 onion (cut into quarters)

2-3 Cloves of garlic

1 Tbsp Oil

500 ml Vegetable stock (I used a stock cube dissolved in 500ml of boiling water)

1-2 Tbsp Basil leaves

1 tsp Cider vinegar

Salt and pepper to taste

Method

  • Preheat your oven to 180 degrees (Celsius)
  • Add the tomatoes, oil, and onion to an oven proof dish and roast for 30-40 minutes or until the tomatoes have blistered. Remove and discard the skin from the garlic
  • Add all the ingredients to a blender and pulse until smooth. Check the seasoning and add salt and pepper if you think it needs it.

The “Friends” (Jennifer Aniston) Salad

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Sometimes random things pop up on your social media feed and this was the “Friends” salad, apparently the female cast members all ate the same thing every day for lunch for 10 years.

I followed the recipe provided by icecreamandneondreams.com and I have to say it’s very tasty (maybe not eating it every day for 10 years), but definitely worth including in your salad or lunch dish rotation.

Needless to say its very healthy with plenty of fibre and protein and full of lovely flavours that compliment each other. Like any salad you can play with the ratio of ingredients depending on your taste

The original salad doesn’t have any dressing, but you can also add some olive oil and lemon juice if you think it needs it.

Ingredients

250 Grams Bulgar Wheat (dry weight cook according the instructions on the packet)

1 Large or 2 small Cucumbers

400 Gram Tin of Chick Peas

1 Small red onion (finely sliced)

200 Grams Feta Cheese (crumbled)

50 Grams Shelled Pistachios

2 Tbsp. Fresh mint (chopped), or 2 tsp dried mint

2 Tbsp. Parsley (chopped)

Method

  1. Cook the bulgar wheat according to the instructions on the packet and allow to cool
  2. Cut the cucumber in half lengthways and scoop out and discard the watery seeds on the middle. Cut each half in half again and slice into 1 cm slices (you can make them chunkier if you prefer)
  3. Drain the chick peas and add to a large bowl along with all the other ingredients and mix well. Have a taste and add some salt and pepper if you the salad needs it

Croque Madame

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This is a kind of a pimped up Croque Monsieur (fried cheese and ham sandwich).

I first had this years ago in France in a little café, when I was nursing a particularly rabid hangover and it was miraculous.

It also makes a super quick and easy meal at any time of day. If you’re vegetarian you can leave out the ham, and maybe swap it for some sauteed mushrooms (also delicious).

There are fancier recipes that involve bechemal sauces etc. I have stuck with the simple version I first ate years ago and it literally takes 5 minutes.

Per person

2 Slices of bread

Enough sliced/grated cheese to cover a slice of bread (gruyer is traditional, but use what you have)

1 slice of smoked ham

1 Egg

1 Tbsp Oil

1 Tbsp Butter

(Plus a little extra oil to fry the egg)

Method

  1. Add the oil and butter to a pan and heat over a medium heat
  2. Lay the ham and cheese over a slice of bread and top with the other slice before carefully adding to the pan
  3. Cook for a few minutes and press down gently with a fish slice/spatula until the bottom is brown and crispy, and the gently turn the sandwich and cook on the other side
  4. In a small pan, add a little oil and heat before frying your egg until the white is cooked but the yolk is still soft
  5. Transfer the sandwich to a plate and top with fried egg, and voilà

Spinach Falafel

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Sometimes if you’ve been overindulging your body tells you to eat something healthier. When that happens, this what you should be eating. Packed full of flavour and protein these little falafel are great as the protein element of a main meal or in wraps for a tasty and filling packed lunch. These falafel are baked rather than fried, which helps make them even healthier.

I made these with cannelini beans, (I thought I had chickpeas in the cupboard, but you could probably use any type of tinned beans). These are also gluten free and suitable for vegans.

Ingredients

400 Gram Can of cannelini beans or chickpeas

2 Tablespoons Porridge oats

Juice of 1/2 a lemon

1 Tablespoon Tahini

2 Cloves of garlic (roughly chopped)

100 Grams Spinach

1 Teaspoon Salt

Handful of Coriander or parsley (toughly chopped)

Tablespoon Sesame Seeds (optional)

Oil for spraying

Method

  1. Preheat your oven to 180 degrees (Celsius)
  2. Add all ingredients (except the sesame seeds) to a food processor and blend until you have a smooth mix
  3. Line a baking sheet with parchment, the falafel mix should be quite soft, so I used a tablespoon to scoop the mix on the baking sheet.
  4. Sprinkle with sesame seeds if you are using them and bake for 15 minutes before turning them and bake for another 15 minutes