VIBRANT LUNCHES

Tuna and smashed cucumber with miso dressing
Serves: 4
Ingredients:

2 x 170 g light meat tuna shredded or solid
1 cucumber chopped into large pieces
½ cup rice vinegar
1 tsp ginger, grated
4 T mayonnaise
½ tsp miso paste
250 g pick & mix Queen pineapple

Method:
Place the cucumber in a metal bowl and bash with a mallet of pestle. Mix in the vinegar and ginger. Mix the mayo and miso together. Eat the tuna on topof the cucumber and a dollop of mayo and chopped pineapple. Topping options: lettuce, sesame seeds, chilli, coriander, mint and seaweed snacks.

Minted pea and chickpea feta salad with viennas
Serves: 4

Ingredients:

100 g fresh peas, blanched and cooled
125 g mangetout, blanched and cooled
125 g sugar snaps, blanched and cooled
400 g can chickpeas, drained
100 g Feta cheese, broken into pieces
1 red chilli, chopped finely
½ tsp crushed garlic
2 T Italian parsley, chopped
juice of 1 lemon
3 T extra virgin olive oil
salt and pepper to season
Serve with sliced viennas

Method:

Mix the peas and chickpeas together with the remaining ingredients. Crumble over the feta. Season and eat with viennas.

SHOP LUNCHES

MORE VIBRANT LUNCHES

Baked bean and smashed avo quesadilla
Serves: 4
Ingredients:

400 g can baked beans in BBQ sauce
150 g grated mozzarella or cheddar cheese
200 g zesty guacamole
8 multiseed wraps
coriander to serve, optional

Method:

Preheat oven to 180°C. Place 4 wraps onto a baking tray. Divide the ingredients onto 4 wraps. Top with remaining wraps. Bake for 20 minutes until cheese is melted.

Guacamole and celery and apple crunchita cups with satay dressing
Serves: 4

Ingredients:

200 g zesty guacamole
250 g celery fingers
2 small apples, quartered
180 g Crunchita lettuce

Method:

For the satay dressing:

3 T peanut butter
½ cup coconut milk
1 T soy sauce
3 T rice vinegar
juice of ½ lemon
½ tsp minced garlic
½ tsp minced chilli
½ tsp minced ginger
1 T honey or brown sugar

Method:

Whisk the satay ingredients together. Add a little water if too thick. Keep in sealed jar in the fridge for up to a week. Fill lettuc to make cups with guacamole, chopped celery fingers and apple wedges. Drizzle with dressing. Eat the satay dressing on grilled chicken, noodles and slaws. To heat it, heat over a low heat.