Here’s a free Chef’s tip that can take any dish from filling to fantastic. Use classic combos, like tomato & cheese, but revamp it with elevated ingredients and complementary add-ons. Like creamy cottage cheese & sun-dried tomato, with pops of salty capers, briny olives & fresh thyme on toasted health bread.
With toppings as unique as these, this sarmie is anything but boring, Chef! A freshly made smashed chickpea & Pesto Princess Basil Pesto creme is spread on warm toast, followed by fresh, crisp greens, tangy sun-dried tomato & sprinkles of crispy onion bits.
Why only have lunch when you can have a fiesta, Chef? Meaning ‘feast’ in Spanish, this fiesta avo & bean bowl brings creamy, fresh, crispy & spicy together with rich kidney beans, sweet pops of corn, crunchy greens & a sour cream drizzle.
If you have a super busy day and are forced to eat at your desk, lunch should at least be a satisfying series of bites, Chef! On a large, warm Portuguese roll comes a schmear of red pepper hummus, followed by coins of salty chorizo, fresh greens, & tangy tomato.
Creamy feta and sweet naartjies? Yes, please! This unique food pairing will surprise you with how a simple but smart combination can bring out the best of both ingredients. Enjoyed with loaded couscous dotted with lentils & cucumbers, coated in a lemon-infused crème fraîche drizzle. Finished off with walnuts.
Surprising flavours are delicately balanced to create a refreshing, nutritious lunch that incorporates stonefruit in such an interesting way, it will brighten your day, Chef! Fluffy couscous is loaded with nutty chickpeas, juicy stonefruit, peppery basil, cooling mint, & cucumber. Finished with a nut mix for texture.
Lunch is sorted today, Chef! Nestled between warm slices of health bread is a lemony, creamy, sour cream smear dotted with salty feta. Topped with dollops of basil pesto, crispy onion bits, and peppery basil.
Reward your workday wins with this tasty triumph of a salad, Chef! Fluffy couscous, pops of sweet corn, cooling cucumber, & tart blueberries are drizzled with a creamy salad dressing and garnished with salty crumblings of feta and herbaceous parsley.
It’s take a break o’clock, Chef! Time for a lip-smacking lunch of rice vermicelli noodles tossed with artichoke, cabbage, piquanté peppers, and cucumber. Coated in a nutty, sweet, and salty satay sauce and garnished with fresh mint.
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.