As summer winds to a close and work gears up after the lull of a hot August, it’s a good idea to get ahead and get organised, at least where lunches are concerned! Packed lunches will save you cash, cut out takeaway plastics and they can be super delicious too. Set aside a bit of time on Sunday to prep one of these packed lunch recipes to take to work.
Cinnamon-spiced Aubergines with Feta, Olives & Bulgur Wheat from The Quick Roasting Tin by Rukmini Iyer
Herbed bulgur, roasted aubergines, sharp feta cheese and pops of sweetness from the pomegranate seeds make this an epic lunchbox salad. Simply throw the lot into two roasting tins, chuck in the oven for 25 minutes, then portion it up for the week ahead. Simple!
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
Pasta with Feta, Peppers and Hazelnuts from How to Eat Outside: Fabulous Al Fresco Food by Genevieve Taylor
This tasty Mediterranean-inspired salad brings together crumbly feta, sweet peppers and crunchy hazelnuts. Delicious and just as good hot as it is cold.
Order a copy of How to Eat Outside here.
Italian Tuna Salad from Nourish & Glow: The 10-Day Plan by Amelia Freer
This healthy salad can be thrown together and into your lunchbox in minutes. Keep the dressing separate in a jar, then give it a shake and drizzle over when you're ready to eat.
Order a copy of Nourish & Glow here.
Cauliflower Biryani Salad from The Sunday Brunch Cookbook by Tim Lovejoy & Simon Rimmer
Full of wholesome veggies, this vegan-friendly salad is packed with flavour. Quinoa and greens, roasted spiced cauliflower and a zingy carrot garnish, this salad is best served at room temperature. Keep the dressing in a separate jar, then toss through before eating.
Order a copy of The Sunday Brunch Cookbook here.
Quiche Lorraine from Mary Berry's Cookery Course by Mary Berry
It's a classic for a reason… make a tasty quiche and it'll last the week, portioned up and served with a simple green salad. Delicious!
Get your copy of Mary Berry's Cookery Course here.
Sesame Chicken Salad with Cucumber Noodles from The Art of Eating Well by Melissa & Jasmine Hemsley
Team zingy-sweet chicken with spiralised cucumber noodles for a tasty low carb dish that's easy to adapt to what you've got at home; “This is the perfect way to use up leftover chicken or serve instead with a little fish or sliced seared beef”, say the Hemsley sisters.
