• Feel Good
  • 27th Jan 2024
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  • 4 minutes

4 easy working-from-home lunches

Soup and sandwiches are so 2023.

INGREDIENTS

  • 1 heaped teaspoon ricotta cheese
  • 1 x 75 g slice of rye bread
  • ½ a ripe avocado
  • 1 ripe tomato
  • 1 lemon
  • 1 teaspoon toasted pine nuts
  • 1 sprig of fresh basil, optional

METHOD

  1. Spread the ricotta cheese over the rye bread or toast.
  2. Finely slice the avocado and tomato, then toss with a squeeze of lemon juice.
  3. Season to taste and arrange on the toast.
  4. Sprinkle over the pine nuts and a few fresh baby basil leaves, if you’ve got them.

Recipe credit: Jamie Oliver

 

Green hummus with pumpkin seeds, flatbread and vegetables

INGREDIENTS

Serves 2

  • 3 tbsp pumpkin seeds
  • 6 tbsp extra-virgin olive oil, plus extra to serve
  • Salt and black pepper
  • 220g drained chickpeas – chickpeas from a jar tend to be creamier, but tinned will do
  • 1 garlic clove, peeled
  • ¾ tsp ground cumin
  • ¾ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1 big pinch sweet smoked paprika (optional)
  • 1 small handful each fresh mint, flat-leaf parsley and coriander leaves, or use
  • any herb you have to hand
  • 1 tbsp fresh lemon juice
  • 1 tbsp tahini
  • Flatbread, to serve
  • Vegetables of your choice, cut into sticks, to serve

METHOD

  1. Put the pumpkin seeds in a small frying pan, toss with a teaspoon of olive oil and season with salt, then toast on a medium heat for a couple of minutes, just until they’re a shade darker and crisp, and taking care they don’t catch and burn. Remove and leave to cool.
  2. Meanwhile, put the rest of the olive oil, most of the chickpeas (keep a few aside to garnish), garlic, spices, herbs, lemon juice, tahini and two tablespoons of boiling water into a food processor with a quarter-teaspoon of salt and blitz until almost smooth, but still with a little texture.
  3. Taste and, if necessary, adjust the seasoning with a little more lemon juice and salt; if you want a looser consistency, add a little more water or olive oil.
  4. Dollop the hummus on to plates, top with the reserved chickpeas, roasted pumpkin seeds and some freshly ground black pepper, and drizzle with olive oil. Toast the flatbread and serve with the vegetables alongside the green hummus.

Recipe credit: Jordan Bourke via The Guardian

 

15-Minute One-Pot Dhal

Serves: 2

INGREDIENTS

  • 200g split red lentils
  • 2 tbsp veg oil
  • 2 tsp cumin seeds
  • 1 green chilli, slit lengthways
  • 3 garlic cloves, crushed with the side of your knife
  • A thumb-sized piece of ginger, finely diced
  • ½ white onion, sliced into half-moons
  • 2 tomatoes, roughly diced
  • 800ml boiling water
  • ½ tsp ground turmeric
  • Salt
  • A pinch of chilli flakes, to garnish
  • 1 tbsp The Coconut Collaborative Coconut Yoghurt, to garnish

METHOD

  1. First, rinse the lentils. The best way to do this is by putting them in a large bowl, covering with cold water and then gently swirling them around with your hands until the water becomes cloudy. Drain and repeat at least three times until the water is clear. Set them to one side.
  2. Place a medium saucepan on a medium heat and add the oil. When it’s hot, add the cumin seeds, green chilli, garlic and ginger, and fry for a few
    minutes until everything is golden and smelling delicious. Now add the
    onion, fresh tomatoes and ½ teaspoon of salt and stir well.
  3. Add the lentils to the saucepan, followed by the boiling water and the turmeric. Bring to the boil, then turn down the heat and simmer for 10–15 minutes until the lentils are soft but still have a bit of bite to them. Once the dhal is cooked, taste for seasoning – it may need a touch more salt.
  4. Serve topped with the chilli flakes and a spoonful of coconut yoghurt. If I have some toasted nuts or seeds lying around, I often add these too for texture.

Recipe credit: Happy Foodie

 

10 Minute Vegetable Noodle Soup

Serves: 2

INGREDIENTS

  • 35 g handful of chestnut mushrooms, thinly sliced
  • 0.25 carrot, spiralised
  • 0.5 shallot, thinly sliced
  • 0.5-1 cloves garlic, minced
  • 25 g rice noodles, 1 nest
  • 0.5 bulb pak choi, quartered lengthways
  • 0.5 spring onion, thinly sliced
  • 0.25 tbsp rapeseed oil
  • 0.25 tbsp sweet soy sauce
  • 0.5 tbsp soy sauce
  • 250 ml vegetable stock
  • 0.25 tbsp rice vinegar
  • 0.25 tsp ground ginger (optional)

METHOD

  1. To a medium sized saucepan, add the rapeseed oil, mushrooms, shallot and carrot.
  2. Fry on a high heat for around 3 minutes, stirring occasionally. Add chilli flakes, if you want a little kick.
  3. Next, add all of the remaining ingredients, including the minced garlic, rice noodles, sweet soy sauce, soy sauce, vegetable stock and pak choi.
  4. Stir to submerge the rice noodles and pop on a lid. Reduce the heat to low/medium and simmer for 5 minutes, or until the noodles have cooked.
  5. Season with salt if necessary and top with thinly sliced spring onion. Enjoy!

Recipe credit: Beat the Budget 

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Beth Williams
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Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…

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