With the month of Ramadan here and fewer restaurants open during the day, those not fasting will look to their own kitchen cupboards for the perfect lunch to pack for the office. Luckily we've got four handy tricks and three simple recipes to help you out:
CLEVER BEAN SOUP
Upgrade miso soup from a sachet with some simple additions. Tofu, sliced spring onions, Tenderstem broccoli, a drop or two of chilli oil and some shredded dried wakame make this broth even more delicious – not to mention wholesome.
Cook couscous at work by covering with boiling water in a bowl or cup. Leave for 5 minutes, then add your flavours. Head to the Med with feta, Kalamata olives, cubed cucumber, sun-blushed tomatoes and chick peas.
SCANDI OPEN SANDWICH
Scandinavian dishes are all the rage: for an easy take on a classic, spread rye bread with horseradish crème fraîche, then top with smoked salmon, cucumber and dill. Serve with lemon wedges and eat with a knife and fork for added authenticity.
ANTIPASTI TO SHARE
Keep lunch interesting with an array of antipasti. Pair dips – hummus, tzatziki, taramasalata or guacamole – with crudités, olives, a deli treat (we like marinated artichokes), breadsticks or oatcakes and hard-boiled quails’ eggs or bocconcini.
A few basic ingredients make for a healthy vegetarian dish in this recipe for pearl barley, spiced carrot and beetroot salad with yogurt dressing.
This simple smoked mackerel sandwich is ready in 20 minutes.
Making soup the night before means minimal effort the next morning – top this chilled broad bean soup with smoked paprika nuts for an added crunch.