When your inbox is a sea of red flags, you need this green salad to get you through the day, Chef! Plump peas, crunchy greens, pickled onions, cooling rounds of cucumber, and crispy onions are covered in a mustard & honey vinaigrette, freshly made by yours truly.
Take a mental break from the day’s hustle and bustle by transporting your mind to Morocco for lunch. Chickpeas, corn, tomato, cucumber & greens are drizzled with a mouthwatering harissa mayo for a simple yet sophisticated meal.
Feast like the Greeks with this out-of-the-ordinary open sandwich, featuring a creamy ricotta, walnut, parsley & olive spread, topped with tangy tomato rounds and a rich balsamic reduction.
Show your colleagues how a veggie-forward lunch is done with this fluffy couscous meal, loaded with lentils and dotted with briny olives, crunchy sunflower seeds, sweet dates, julienne carrots & greens. A lemon-yoghurt dressing coats everything in deliciousness.
Spicy curry powder is balanced with cooling yoghurt and spooned over a vegetarian medley of lentils, couscous, sweet sultanas, tangy baby tomatoes, & herbaceous coriander. Finish with nutty almond flakes and crumblings of feta.
You know the saying, Chef! An apple a day… makes the goat’s cheese salad slay. Tossed together with plump peas, fresh greens, mint, sweet cranberries, and crunchy walnuts. Drizzle over the hummus sauce and enjoy with pita triangles.
Your lunch break should be a tasty time-out, so a mouthwatering meal like this is non-negotiable! Steamed couscous is tossed with sweet pineapple, cooling cucumber, pickled onion, spicy jalapenos, creamy feta and garnished with fresh coriander. The sweet & spicy dressing brings the savouriness together with a note of sweet heat.
An egg noodle bowl loaded with contrasting textures and complementary flavours to celebrate elevated homecooking. Pops of plump peas, nutty sunflower seeds, briny olives and Pesto Princess Basil Pesto combine for a super satisfying lunch.
Expand your salad repertoire, with this wonderful new addition of a salad made with tangy sun-dried tomatoes, rich cannellini beans, briny pops of green olives, spring onion, crunchy croutons, & creamy feta. Dressed with a very special lemon vinaigrette.
Think cheese platters are only for weekends, Chef? Not if you capture it in a croissant! Simply take one warm, buttery croissant, smear with a fig & raisin preserve, and top with slices of brie, fresh basil & almonds. It’s sophistication on a lunch plate.