3 quick and healthy lunchbox recipes

Smoky Mackerel and Beans Lunchbox

Method

Tip the cannellini beans into a sieve, rinse well under cold running water, then leave to drain thoroughly.

In a bowl, whisk together the olive oil, white wine vinegar and horseradish cream. Season with salt and black pepper.

Add the drained beans, chopped parsley and red onion to the dressing and toss gently to combine.

Divide the bean mixture between two lunchboxes.

Top each portion with a smoked mackerel fillet and serve with a wedge of lemon on the side.

Asian Avo, Prawns and Greens Lunchbox

Method

Blanch the peas, edamame beans and broccoli in boiling water for 2 minutes. Rinse under cold water to stop the cooking, then drain well.

In a bowl, whisk together the groundnut oil, soy sauce and sesame oil.

Add the blanched greens, prawns, pickled ginger, chilli and diced avocado to the dressing. Toss gently to combine.

Divide the mixture between two lunchboxes.

Sprinkle with black sesame seeds to serve.

Protein-Rich Lunchbox

Method

Bring a pan of water to the boil. Add the eggs and cook for 7 minutes, adding the green beans for the final 2 minutes. Drain and rinse everything under cold water until cool.

Peel the eggs and set aside.

In a bowl, whisk together the olive oil, red wine vinegar and Dijon mustard. Season with salt and black pepper.

Add the green beans, puy lentils and spring onions to the dressing and toss to combine.

Divide the lentil mixture between two lunchboxes. Top each with a peeled egg and a few slices of cooked chicken breast.

Recipe credit: Olive Magazine