These lunches are aimed at people who have a work kitchenette and actually get a lunch break – but have limited time for lunch prep outside of work. Or, like me, maybe some days you’re just not that organised and need something you can throw together at the start of lunch that’s more nutritious than two minute noodles (and isn’t a tuna salad).
Nothing against a tuna salad… actually any one who knows me is probably aware that I’m not a fan of canned tuna. Never have been, it’s a texture thing, I don’t even like it when fresh tuna is cooked all the way through. To me the idea of canning tuna is just weird. However, I know from my extensive research (looking at what my colleagues eat for lunch, like a creep) that it’s a popular choice. That said I don’t think it’s sustainable or great for us to eat tuna like we do so none of the recipes below will include it as an option. Or any meat. Or even eggs (lunch hacks involving those can be found here). Because I like a challenge.
Some will require you to have a toasted sandwich press, or a kettle on hand. Most workplaces seem to provide these two pieces and with them you can make a whole lot of delicious things, from fresh ingredients, without having to do any prep. Well other than buy the ingredients at some stage before you want to eat them but I know you can manage that. So here’s a little collection of three recipes/ideas that will have you eating quick and delicious lunch food that you can prepare on the spot.
Rainbow salad bowl – these don’t need to involve loads of prep, use rice noodles if you want to add something carb like as these only need to be briefly soaked. Use fresh vegetables instead of cooked or simple grill some veggies in a toasted sandwich maker to cook briefly. Add some nuts and a drizzle of oil, lemon or yoghurt.
Field mushrooms with an avo, rocket, parmesan and sunflower seed salad
1 tsp mustard (best quality you can afford)
3 sprigs of thyme
3 portobello mushrooms (or any large flat mushroom)
2 cups rocket (you can mix in spinach with the rocket, to tone it down)
1/2 an avocado chopped into 2 cm chunks.
2 Tbs parmesan or pecorino shavings (fresh! use a vegetable grater)
1 Tbs sunflower seeds (toasted – can do this in the pan prior to adding mushrooms)
1/2 Tbs olive oil
1 tsp red wine vinegar (or balsamic!)
2 Tbs fresh parsley
1 Tbs finely sliced spring onion
Heat up a sandwich press or pan (medium heat). Spread mustard evenly over mushrooms, sprinkle with fresh thyme and place in pan/press. If using a press, close the lid. Grill until they are juicy and caramelised, turning after a few minutes.
Combine the remaining ingredients and toss to combine. PLace one mushroom on a plate scatter over some salad, add another mushroom, scatter over the rest of the salad and then top with remaining mushroom.