The Working Lunch #27
Chilli cheesy crumpets; watermelon & halloumi salad; and summer rolls. It’s your weekly reminder to show your lunch break some love.
Happy Monday!
Wow! It’s got pretty warm here in the UK over the last few days. I’ve never been one of those people that finds it too hot to eat, but I’m sure I’m not alone in finding myself switching up meals to fresh salads and cobbled-together grazing plates, craving salty snacks and crisp crunchy vegetables.
Lunches need to be quick or made ahead.
Here’s an idea for when you’ve got very little in that could look like a sensible lunch because the weekend ran away from you and how is it Monday already, and a couple of very light seasonal summery lunches.
May your lunch break be cool and refreshing and leave you feeling ready for the afternoon back at work.
Rustle up…
Quick chilli cheesy crumpets
After a busy weekend, I had nothing in on Monday last week, a pack of crumpets saved the day. I love crumpets with blackcurrant jam for breakfast, but prefer to take a savoury route for lunch with some jalapeño jam and mature cheddar.
Toast the crumpets. Spread on some chilli jam, then top with the cheddar cheese. Finish under the grill until the cheese melts. Careful! The chilli jam will be boiling.
Substantial salad…
Halloumi & watermelon salad
This salad satisfies all my summer food cravings in one — sweetness from the watermelon, saltiness from the halloumi, and crunchy coolness from the fresh salad.
Make a mixed salad base. I’ve gone for sweet gem lettuce, cress, cucumber and a bit of grated carrot.
Add in chunks of watermelon and grilled or pan-fried halloumi. Dress simply with a drizzle of balsamic glaze.
Make ahead…
Summer rolls
If the salad vegetables are sliced up thinly and prepared in advance, these are quick to make at lunchtime. You could roll and eat as you go. I don’t see why they couldn’t be made up completely in advance, in the morning or the night before, and stored in the fridge, but I haven’t tried that yet.
Soften the rice paper wrappers as per the pack instructions.
Layer in the fillings of your choice. I’ve kept it simple and light:
lettuce
cucumber
spring onion
yellow pepper
fresh mint and basil (coriander would’ve been better)
toasted black sesame seeds
Roll them up and dip.
For the dip: I’ve made a peanut sauce by mixing together peanut butter, soy sauce, mirin and a little sesame oil.
Hoisin, ketjap manis, or sweet chilli sauce would make great instant dips.
Event: Show Your Freelance Lunchtime Some Love - Cook Together
Join me and Freelancer Magazine to cook aubergine banh mi together in October. Register here and check out the other events on offer.
If you’re not feeling the lunchtime love with this week’s selection, don’t forget that you can tuck into the archives at any time.
Why only four three meals?
I know, most people work 5 days a week, I do too. But it’s nice to wing it one or two days a week.
Use up some leftovers, raid the fridge, have ice cream (did I mention it’s hot) or have an impromptu stop at Gregg’s.
See you next week, lunch buddies.
I had summer rolls yesterday to pretend it’s not freezing and raining! ☺️