A sarnie for lunch. Revolutionary I know!
We’re all very busy people doing very important grown-up things and have little time for the ‘boring’ things in life, like taking the bins out, doing the washing up, and being sensible. Problem is, cooking and preparing healthy recipes often falls into this same category (sad face) as people would often choose to be doing something else.
And I don’t blame you!
Some recipes really can take a while and we don’t want to spend hours in the kitchen cooking and cleaning up when we could be relaxing instead.
But it’s for that very reason that I set up the Lunchbox series – to provide you with healthy recipes that are quick and easy to make, so you can spend more time on the important things. Like getting back to that pillow fort you’ve been working on.
Now I know quick and healthy is my main criteria, but I’ve really out-done myself with this one. You hardly need the bullet point steps below – just griddle some veggies and whack it between two pieces of bread. Job done!
Plus, you’ll feel super smug sauntering round the office with this on your plate, especially when you walk past your colleagues holding their £3 Tesco Meal Deal.
To the recipe!
- 2 slices sourdough bread
- 1 red pepper, cut into wide strips*
- Half an aubergine, cut into rounds*
- Dollop of hummus – I used lemon and coriander
- Handful of rocket
- Salt and pepper
- Olive oil
*Pretty much any veg would work here, as long as it can be griddled – onion, courgette, asparagus, mushrooms, orange/yellow/green pepper etc.
Red pesto | Sweet chilli sauce | Olive tapenade
Avocado | Feta | Mozzarella | Falafel
Meat and fish options
Steak, thinly sliced | Grilled chicken | Lamb fillet, thinly sliced
- Heat a griddle pan on a high heat for a couple of minutes until hot. Rub a little olive oil over the aubergine slices and sprinkle with some salt and pepper. Pop the rounds onto the griddle pan and cook for a couple of minutes on each side, or until soft and charred in places. Continue to cook the pepper in the same way, or whatever veggies you’ve chosen (you may have to do this in batches).
- Lightly toast the sourdough, if desired, and spread a good dollop of hummus onto each piece of sourdough. Add a handful of rocket to one side, then top with the griddled veggies. Add a good grind of salt and pepper, a little more rocket if desired, and pop the other slice of sourdough on top.
- Wrap up and off you go!
If taking this into work the following day I would advise cooking the veg ahead of time and placing on a plate in the fridge. Then assemble the sandwich in the morning or if you’re pressed for time, pop everything in a bag and assemble at work.