The Working Lunch #18
Peanut noodle salad; chorizo & piquillo pepper roll; and roasted vegetable tartine. Your weekly reminder to show your lunch break some love.
Lift your fingers from the keyboard. Unfold yourself from the chair. Now is the time. Choose your sustenance and find your space. Have yourself an intentional lunch break.
Breathe in the fresh air. Raise your face to the sun. Eat to nourish your body and soul. Appreciate every bite. Know that this lunch break will set you up for the rest of the day.
Make ahead…
Peanut noodle salad
With a bit of chopping and quick cooking of the noodles, this big bowl of batch salad is a great one to make ahead and dish up when you’re ready to eat. And can be packed up if anyone needs lunch to-go.
I used a 250g pack of egg noodles, which would make enough for 3 people. You could swap for egg-free noodles if you prefer.
For the dressing, mix together:
2tbsp smooth natural peanut butter
2tbsp light soy
1tbsp sweet chilli sauce
Grated ginger to taste
Clove garlic grated
Noodles:
Cook according to the packet, then chill quickly in cold water. Toss in sesame oil to prevent them sticking.
Add to that, various quantities of sliced or shredded vegetables:
Red chilli
Spring onions
Radishes
Carrot
Sugar snap peas
Red pepper
Fresh coriander, black sesame seeds and a few crushed peanuts to serve.
I forgot to add fresh coriander. Don’t be like me.
Just a sandwich…
Chorizo & piquillo pepper
What can I say, I had to pop into Lidl, and it was Spanish week, so I’ve taken inspiration from the Borough Market Brindisa sandwich (which I’ve not actually had, but it looks so good).
Ciabatta (in lieu of crusty Catalan-style bread) toasted in the pan with the juices from cooking the chorizo, sweet piquillo peppers, and a handful of rocket. Oofh.
Something on toast…
Roasted vegetable tartine
Roasted vegetables have featured in TWL before (Roasted vegetable couscous, TWL #6). And why not, they’re so versatile, served warm or cold.
These I’ve served still warm, having left the tray of veggies to cook in the oven while I was working. Then leaving it on the side to cool a little until I just finished that thing I was working on.
A mix of aubergine, courgette and peppers, cooked with just enough chilli for a bit of warmth, oregano, thyme, oil, garlic and salt & pepper.
Served on a slice of sourdough for an open sandwich, with a simple dressing made from a couple of spoonfuls of the end of a pot of Greek yoghurt, fresh mint and lemon juice.
Why only four three meals?
Only three meals this week. Why?
Well, you know the noodle salad? My husband just couldn’t get on board with that (What, you mean like cold stir-fry?), so I had to eat it two days in a row, which thew my lunch plans out….and I’d rather have my lunch plans thrown out than the food.
See you next week, lunch buddies.