Enough for 2 lunch box portions:
- 1 tin tuna steak (drained);
- 1 tin borlotti beans (drained and rinsed);
- 1/2 small onion (chopped);
- 1 piece of fennel (peeled from a bulb and chopped);
- About 8 sprigs of flat parsley ( roughly chopped);
- Dressing made with olive oil, lemon juice and black pepper.
Mix all the ingredients (except the dressing) together, then mix in sufficient dressing, so that the mixture is moist but not too wet.
As usual, this comes with cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
No beetroot today.
This one consists of spicy tuna salad (omit the red kidney beans; add some black olives – enough for two servings), carrot sticks (they also serve as a barrier between the two salads), and little gem lettuce, cherry tomatoes, cucumber and fresh coriander salad).
This used up some left-over brown rice.
Mixed the rice with spring onions, frozen peas and salted, roasted peanuts; and a dressing made from soy sauce, olive oil, a little hot chilli sauce, a little white wine vinegar and some grated ginger.
Also cherry tomatoes, beetroot, spring onions and carrot sticks.
Nasi goreng is just as good cold, as it is hot. So I used the left-overs in a lunchbox.
The other ingredients are the usual suspects: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This used up the remaining red kidney beans and left-over brown rice from the chipotle prawns.
Rice salad made with cooked brown rice, red kidney beans, spring onions, chopped sun-dried tomatoes, harissa, olive oil and vinegar.
Also cherry tomatoes, beetroot and celery, and carrot sticks.
When you’ve opened a packet of ham, you have to finish it. So here are two lunchbox ideas.
Ham and coleslaw (made from shredded white cabbage, carrot and onion; with 50/50 mayonnaise/low fat yogurt, plus a squeeze of lemon juice and a dab of Dijon mustard):
Rice salad (made from brown rice, petit pois and spring onions, with oil and vinegar dressing:
As always, they both come with cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This time the major component is the remains of a tortilla.
The rest – as before: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.