Lunch Box Ideas


If you want to eat a salad at work how about one of these? I always put beetroot and tomatoes in my lunch boxes. They add a lot of colour as well as having good taste and texture.
The other bit is usually some kind of carbohydrate and changes from day to day. Here are two examples:
1. Couscous with cooled roasted vegetables (this time sliced onions, red pepper courgette and garlic, tossed in olive oil and roasted at about 150C for somewhere approaching an hour), raisins, dried cranberries, pistachio nuts, pine nuts, and seeds (sunflower, pumpkin, flax and sesame); with oil and vinegar dressing and chopped coriander. The couscous having previously been prepared by stirring into the dry couscous a small amount of harissa mixed with olive oil and then adding boiling water sufficient to swell the grains, but not so that they go soggy;
2. Puy lentils and camargue rice – equal quantities of the two ingredients (rinsed and cooked in a pan of water for about 20 minutes, then rinsed with cold water and left to drain). Add sliced spring onion, chopped celery and red pepper to the cold rice and lentils and finish with oil and vinegar dressing.


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