MAKING YOUR OWN weekday lunch has plenty of advantages. It’s cost effective (which, let’s be honest, we’re ALL about at this time of year), it’s time saving (lunchtime queues are not on our list of favourite things), and you can make whatever you want.
But it can make life a little boring, especially if ‘whatever you want’ results in you making the same soggy cheese sambo every day.
The solution? Devise a menu of make-ahead lunches that are flavour-packed, simple to prepare and that you can change up daily. With just a little extra effort and preparation, lunch al desko can become something you might actually look forward to.
Pro tip… I like to keep a few condiments in my desk drawer: things that won’t spoil like chili flakes, sea salt, and sriracha chili sauce. They can all come in handy for spicing things up a bit or add extra flavour.
Here are some of my favourite lunch al desko recipes…
1. Moroccan chickpea salad
Make a dressing by mixing together paprika, cumin, honey, lemon juice, salt, pepper and olive oil. In a bowl, mix together grated carrot, a tin of chickpeas, roasted peppers and chopped parsley. Stir the dressing through the chickpea mix and top with crumbled feta. Serve with some pita or flatbread.
2. Quick bean and chorizo cassoulet
Sometimes we just need something warm and comforting, and this quick cassoulet is just the answer. Heat olive oil in a saucepan and fry chorizo until golden, then lower the heat and add in chopped onion, garlic, celery and carrots. Fry until the vegetables are soft, then pour in chicken or vegetable stock, a tin of tomatoes and simmer for ten minutes. Finally, add in a tin of cannellini beans. Allow to cool, refrigerate, and reheat in the microwave for a warming desk lunch.
3. Asian lettuce wraps
Prepared with fresh ingredients and a quick sauce, these Asian lettuce wraps pack a real flavour punch. Begin by making the sauce by mixing together hoisin sauce (or black bean sauce), soy sauce and sesame oil. Fry some chopped onion, ginger and garlic in a pan and add in turkey mince (chicken or pork also work well), finely chopped peppers and fresh chili. Cook for about 10 minutes until the chicken is cooked through, then stir through the sauce. Allow to cool, then fill some lettuce leaves with the chicken mixture, grated carrot and crushed peanuts. Chill until you’re ready to eat.
4. Roasted cauliflower salad
This hearty salad is full of goodness. Chop up a head of cauliflower and boil for two minutes, then drain thoroughly and allow to dry. For the marinade mix together olive oil, seasoning, chili flakes, cumin and garam masala. Coat the cauliflower with the marinade, and roast at 200C for about 20 minutes or until tender. Allow to cool, and add in sliced red onion, spinach and pomegranate seeds.
5. Thai quinoa pots
Made in under 20 minutes, this fragrant quinoa hot pot will soon become a desk lunch favourite. Prepare quinoa according to pack instructions and, while cooking, fry off some onions, peppers and broccoli in a separate pan. Once the vegetables are beginning to soften, add in a spoonful of red curry paste and tin of coconut milk, and simmer for five minutes. Add the cooked quinoa and transfer to a lunchbox until ready to reheat.
6. Mezze box
A mezze box is one of the easiest lunches you could prepare. Line a lunchbox with a layer of rocket, then top with falafel, feta cheese, olives, hummus and cucumber. Finally, make a salsa by mixing chopped fresh tomatoes, red onion, olive oil, paprika, lemon juice and seasoning and add this to your mezze box. Serve with natural yogurt and sriracha for some extra spice.
7. Coronation chicken wrap
This is an excellent way to use up any leftover roast chicken. Mix mayonnaise, creme fraiche, sultanas and curry powder. Stir through some cooked chicken, spring onions and coriander. Serve in a wrap with mixed salad leaves and flaked almonds.
8. Burrito salad bowl
Line a lunchbox with a tortilla wrap, and layer on some mixed leaf salad. Top with sliced avocado that has been tossed in lime juice (to prevent discolouration), tomato and red onion salsa, cooked chicken, black beans or mixed beans, and corn. For the dressing, mix together greek yogurt, olive oil, chilli powder, lime juice and seasoning, and then pour over the salad when ready to eat.
9. Loaded sweet potato
Bake some sweet potatoes by coating them in olive oil, wrapping in tin foil, and baking in a hot oven for about 40 minutes or until cooked through. Reheat for lunch and top with salsa and cheese, leftover chili con carne, or hummus and sweet chili sauce.
10. Lentil dhal
Fry finely chopped onion, ginger, garlic and courgette in a pan until soft. Add red lentils, cumin, turmeric, garam masala, a tin of tomatoes and vegetable stock and bring to the boil. Simmer gently for about 25 minutes, until the liquid has evaporated and the lentils are cooked. Chill until ready to reheat.
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