The Working Lunch #16
Sausage & potato salad; falafel & herby sweetcorn salad wrap; smashed peas on toast; and pesto eggs. Your weekly reminder to show your lunch break some love.
Where has this morning gone?
It’s feeling very Monday. Good busy. But I looked up and saw the time. It’s nearly lunchtime.
What have you got planned for lunch? I hope it’s something tasty and you’re taking a little rest from your computer to straighten up, stretch and give your brain a break.
You are taking a lunch break, right?
If you’re new here, welcome! It’s great to have you here. If you feel inspired by any of this week’s lunch ideas, let me know in the comments if you’re going to make any of them.
Love your leftovers…
Balsamic sausage & potato salad
Leftover bangers from a BBQ? Some spare spuds? This warm, sweet and sour salad is a perfect excuse to use them up.
I’ve used cold cooked new potatoes, some sliced up sausages, and a few slices of red and orange pepper, a few spring onions. Fried them off in a little oil, making sure to reheat the potatoes and sausages completely.
Then added a generous drizzle of balsamic glaze to the pan, to create a sticky glaze.
Serve on a bed of salad leaves. I’ve used plain baby spinach.
Simple swaps: use red onion instead of the spring onion. Regular balsamic vinegar would also work well. It would just need a little longer cooking to reduce down to a sticky glaze.
Just a sandwich…
Falafel & herby sweetcorn salad wraps
Super quick and feels a bit summery, but still with the warmth of spice and hot falafel.
Heat up some pre-made falafel, then make them into a sandwich using a tortilla wrap, filled with spinach and a herby sweetcorn salad.
To make the salad, I used tinned sweetcorn and added finely chopped red onion, green chilli, red pepper, and fresh mint and coriander.
Something on toast…
Smashed peas on toast
Sometimes it’s the simplest things that are the best. I made this thinking it would be okay, something a little different for a quick light lunch. I went back to the kitchen for another slice. It was so good.
To make, cook some frozen peas in the smallest amount of boiling water.
When they’re done, drain them. Then mash them with a fork.
Season the peas with salt & pepper, finely chopped fresh mint, a good glug of cold-pressed rapeseed oil and some lemon juice.
Now for the toast. Get a sturdy slice of good bread, something with a substantial crust.
Once it’s toasted, rub over with a cut piece of fresh garlic before topping the toast with the smashed peas.
Rustle up…
Pesto eggs
To be fair, I was a bit sceptical about this egg & pesto combo. But writing this weekly newsletter is forcing me to think, and look, beyond my usual lunch repertoire. This is week 16 and I don’t think I’ve duplicated any yet (really should sort that spreadsheet and Substack index page).
I know I’m too old to get on viral food trends, which is why I’m only trying this now — a billion years after it’s done the rounds.
Anyway, a jar of pesto is usually not far away so it was easy enough to give this a go.
Simple, quick, really really tasty. I can see why it’s popular! Where the pesto cooks out in the pan, the tomato paste caramelised and intensified in flavour.
I’ve used sun-dried tomato pesto as it’s what I had in. A couple of eggs, some cherry tomatoes on the vin, salt, pepper, and grated hard cheese for a final flourish.
Bonus points for some crusty bread to mop the yolk up.
Simple swaps: try it with green pesto and torn basil leaves. Or some chorizo in with the tomatoes would be amazing.
Why only four meals?
Most people work five days. I do too. But it’s nice to wing it one day a week. Pop out for a sandwich and a stroll or use up some leftovers from dinner….
See you next week, lunch buddies.