Box clever

Perk up your lunch break with th­ese quick and easy ideas

Olive - - CONTENTS - Recipes JA­NINE RAT­CLIFFE Pho­to­graph ANT DUN­CAN

Perk up your lunch break with th­ese quick and easy ideas

Smoky mack­erel and beans

Tip a tin of can­nellini beans into a sieve. Rinse with cold wa­ter then leave to drain. Whisk 2 tbsp olive oil, 1 tbsp white wine vine­gar and Ω tsp horse­rad­ish cream in a bowl and sea­son. Tip in the beans with 2 tbsp chopped flat-leaf pars­ley and º finely chopped red onion and toss. Di­vide be­tween 2 lunch­boxes then top each with a smoked mack­erel fil­let and a

wedge of lemon.

Asian avo, prawns and greens

Blanch 100g frozen peas, 100g frozen edamame beans and 100g chopped long-stemmed broc­coli for 2 min­utes, then rinse un­der cold wa­ter and drain. Whisk 1 tbsp ground­nut oil, 1 tbsp soy sauce and 1 tsp sesame oil in a bowl. Add the greens with a small pack of cooked king prawns,

1 tbsp chopped pick­led

gin­ger, 1 finely chopped red chilli and Ω diced av­o­cado. Di­vide be­tween 2 lunch­boxes and sprin­kle with black sesame seeds.

Protein­rich box

Boil 2 eggs for 7 min­utes, adding 100g green beans for the fi­nal 2 min­utes, then drain and rinse ev­ery­thing un­til cool. Peel the eggs. Whisk 2 tbsp olive oil with 1 tbsp red wine vine­gar and 1 tsp di­jon mus­tard.

Add the beans, 1 pack of

cooked puy lentils and 3 chopped spring onions and toss. Di­vide be­tween 2 lunch­boxes and top with the eggs and a few slices of cooked chicken breast.

Hummus falafel bowl

Shred º small red cab­bage and toss with 1 tbsp lemon juice and a pinch of salt. Grate 2 car­rots. Di­vide 4 tbsp

hummus be­tween two lunch­boxes. Add a few leaves of Lit­tle Gem and 3 falafels to each, then add the car­rots and cab­bage. Sprin­kle with

pump­kin seeds and pack small pit­tas separately for scoop­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.