LUNCH

(around 350 calories)

Mexican filled sweet potato

1 large baked sweet potato filled with ½ can black beans in water (drained) mixed with 1 diced tomato, ½ diced small red onion, chopped fresh coriander and chilli, and lime zest and juice to taste. Top with 1tbsp unsweetened soya yoghurt.

Baked beans on toast

1 slice wholegrain toast with 1tsp dairy-free spread and 1 small pot no-added-sugar-or-salt baked beans. Plus 1 satsuma and 1 small pot fruit soya yoghurt.

Roasted red pepper, falafel and hummus wrap

1 wholemeal wrap filled with 3tbsp reduced-fat hummus, 1 chopped roasted red pepper from a jar (drained), 2 sliced falafel and a handful of rocket.

Dips and chips

Cut 1 wholemeal wrap into bite-sized triangles, spray with oil and pop under a preheated grill, turning once, until brown and crispy.

Serve with 2tbsp each of reduced-fat hummus, salsa and guacamole, and crudites made from 1 carrot, ½ red pepper and 1 celery stick. Plus 1 satsuma.

Vegetable soup and roll

½ large carton chilled, veganfriendly soup with 1 small wholemeal roll filled with 1tsp dairy-free spread. Plus 1 apple.

Couscous, carrot and chickpea salad

Salad made from 6tbsp prepared couscous (made with reduced-salt veg stock), 1 grated carrot, ½ large can chickpeas in water (drained), chopped cucumber, 1 chopped tomato, fresh coriander, lemon zest and juice plus black pepper.

Greek salad with pitta

Salad made from cucumber chunks, 1 sliced small red onion, ½ chopped green pepper, 2 chopped tomatoes,

5 olives, 30g vegan feta-style cheese, 1tsp olive oil and white wine vinegar, with 1 wholemeal pitta bread.