Bon Appetit recently wrote an interesting article on how to have a better lunch at work. I am lucky to work in central Berlin – an exciting and dynamic city but the downside to this is that at lunchtime the areas and nearby are packed with tourists and everyone else! Finding somewhere for lunch can be a nightmare, especially when you are busy and rushed for time. I try and bring my own lunch at least 3 times a week to balance it out and while I do love a good Sandwich it does get a bit tedious!
And so I plan. I purposely make quick and easy dinners during the week and I try to sometimes make a bit extra. My leftover noodles are a classic to pack up into a box. When I make a Pork Panang curry I make sure to leave aside a few meatballs before adding to the curry. These are great roughly chopped up and added to a blue cheese and apple salad. If I have some creme fraiche either leftover in the fridge or sitting there for an upcoming meal that week, then I add a bit of harissa paste to it and spread it on some thick, crusty bread with some leftover chicken from a Sunday roast. It makes for a pretty awesome sandwich! Or add some leftover chicken breast into a baguette with a Vietnamese salad and some Sambal Oelek (chilli paste) for a delicious Banh Mi!
This recipe is another example of ways to use up things in your fridge for lunch. I always have tomatoes, cucumber and some kind of lettuce. I chop up the ingredients add them to the cooked bulgur or couscous and add either some feta or halloumi. I garnish with a bit of fresh coriander and pack a simple lemon vinaigrette dressing into a smaller tupperware box ready to transport to work the next day.
Making your own lunch a bit more exciting than the same old ham and mustard or cheese and pickle sandwiches is a little bit of extra work. But it is a great way to use up your leftovers and have a healthy and balanced lunch. By having a refreshing and different lunch this will stop you from being tempted to go out and grab some fast food or a ridiculously mayo filled sandwich from Greggs or Kamps.
- 250g pack halloumi (This can be cut into 6 slices and I use 2 or 3 for this salad)
- Half a cucumber (cut in half again, middle removed and finely chopped)
- 3 or 4 cherry tomatoes (finely chopped)
- 2 spring onions (finely chopped)
- 100g bulgur
- Juice of half a lemon
- 1 red chilli (finely sliced)
- Small bunch fresh coriander
- Black pepper
- For the vinaigrette:
- 2 tbpsn olive oil
- Juice of half a lemon
- 1 tspn dijon mustard
- Add the bulgur to a bowl and pour enough boiling hot water to cover it all. Then place a plate over the top of the bowl and leave for around 30 mins.
- Heat a large frying/ griddle pan. Once hot add the halloumi and cook on each side for around 3 minutes.
- Add the bulgar and chopped vegetables and coriander to a mixing bowl. Mix with some lemon juice and black pepper.
- For the vinaigrette: mix everything together.
- Plate up the bulgur salad, put the halloumi on top and drizzle with the dressing.