The Working Lunch #23
Tomato & basil bruschetta; leftover rice crispy rice salad; a classic BLT; and a tomato & mozzarella pasta salad. It's your weekly reminder to show your lunch break some love.
Hello again. How are you?
What have you got planned for lunch today?
I hope it’s something tasty and you’re taking a little break. Is it warm enough where you are to head outside for lunch al fresco not al desko?
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. Find me on Twitter or tag me on Instagram (@the.working.lunch).
Something on toast…
Bruschetta
Guess who bought too many tomatoes at the market? But look at them! We’re having a week of tomatoes with everything*. Starting with bruschetta.
So simple. So easy. So good, if the bread is right and the tomatoes are perfectly ripe.
Chopped tomatoes, sea salt, fresh basil leaves, a drizzle of balsamic glaze, and a scant rub of a cut garlic clove dragged across crisply toasted ciabatta. Perfection.
Simple swaps: add onion, or oregano, or even torn pieces of mozzarella.
Make-ahead: prepare the tomatoes in advance, keeping them covered in the fridge. I think they’re better if they’re served at room temperature, if possible. But it’s only lunch, it’s got to fit your schedule.
*not actually everything, but three out of four, and that’s just the lunches.
Love your leftovers…
Crispy rice salad
This salad takes the idea of a Thai crispy rice salad but is just a way of using up some leftover cooked rice. As a bonus, it used up some leftover homemade satay sauce (can’t let that go to waste) which was fortuitously waiting in the wings also surplus from Sunday’s chicken satay.
I’ve broken up the cold cooked rice and dusted it with a mild curry powder. Then cooked it in a little oil until piping hot and each grain is as crispy as it can be.
A slaw salad base of shredded white cabbage, carrot and a few finely sliced red onion pieces, some fresh mint leaves, all dressed up with soy & mirin. A handful of land cress to add some green. A sprinkle of toasted black sesame seeds. The satay sauce thinned down with a little water and a touch of sweet chilli sauce, to make more of a salad dressing, poured over the top. Then the crispy rice was piled over it all. More sauce. More sesame seeds.
Simple swaps: coriander would’ve been good if I had some, and some fresh chillies. A squeeze of lime wouldn’t have gone amiss.
Just a sandwich…
Classic BLT
I told you it’s tomatoes with everything this week!
Although I’m all for making an effort for lunch, sandwiches still rank highly in the lunchtime repertoire. And why not. Good bread, good fillings, good stuff.
BLT — bacon, lettuce, tomato.
Smoky, crisp bacon. Sweet, perfectly ripe, thinly sliced vine tomatoes. Crisp, peppery leaves (not lettuce, per se, I’ve used baby chard leaves and land cress from the garden). A thin layer of cool, creamy mayonnaise. Two sturdy slices of white bloomer.
Ooofh. A post-lunch walk was definitely called for (or it’d be a siesta on the sofa). Both are arguably good for the afternoon’s productivity and focus back at the desk.
Make ahead…
Caprese pasta salad
More tomatoes. This time, with pasta and combined with tiny chunks of soft mozzarella, flecks of fresh basil, and a vibrant dressing simply made from garlic, balsamic and oil. Because salads that are mostly carbs and cheese are my favourite!
This make-ahead pasta salad will sit happily in the fridge until it’s time for lunch. It’ll also pack up well to-go — my daughter took it for her packed lunch, but did complain about the smell of garlic from her bag (sorry!)
I’ve used this recipe from The Kitchn as a guide. I didn’t have any balsamic vinegar, so went for a drizzle of balsamic glaze instead. Balsamic glaze saves everything.
Simple swaps: A pesto version isn’t the same salad, but if you have pesto and don’t have fresh basil, why not use that. Just might need to cut down on the added oil.
Why only four meals?
I know, most people work five days. I do too. But it’s nice to wing it one day a week…
On Friday last week, we went to my favourite little coffee shop & deli and had a flat white and a houmous, sun-blushed tomato & sprouting lentil sandwich on granary. It was a nice way to break up the day and end the week.
Where are you headed for your next lunch out?
See you next week, lunch buddies.