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Four more quick lunch recipes for busy people

The Guardian logo The Guardian 12/03/2018 Rosie Birkett

© Provided by Shutterstock Savoury crepe wraps

Makes 5-6: whisk 150g buckwheat flour with half a teaspoon each of salt and turmeric, a pinch each cumin seeds and mustard seeds (or whatever spice you prefer), and 300ml cold water. Rest for 10 minutes. Heat a little rapeseed or coconut oil in a nonstick frying pan on a high heat. Add a ladle of batter. Swirl around the pan and cook for two minutes or so, until it comes unstuck. Flip and repeat on the other side. Once you’ve used all the batter, fill with cold roast chicken or cheese, salad and herbs (I used sliced radish, spring onion and flat leaf parsley), chilli sauce, labneh or mayo. Roll, wrap well in foil and pack.

© Provided by Shutterstock Orzo and roast cauliflower salad

Toss half a chopped cauliflower and a chopped garlic clove with a tablespoon of olive oil, a pinch each of chilli flakes and fennel seeds, season, then roast with half a lemon at 180C/350F/gas 4 for 15 minutes. Add a tablespoon each of capers and pine nuts and a slosh of wine and cook for 10 more minutes. Soak a tablespoon of raisins in white wine vinegar with a pinch of salt. Cook 100g orzo until al dente. Drain, rinse, and stir with a dollop creme fraiche or natural yoghurt, toss with the cauliflower and caper mix, the raisins, some chopped parsley and squeeze over the roast lemon. Stir and pack into tupperware.

© Provided by Shutterstock Chicory, blood orange and barley salad with feta

Cook 100g barley with a bay leaf in salted water until tender. Drain and rinse. Whisk the juice of half an orange with a tablespoon of olive oil and a pinch each of dried red chilli, salt and pepper, then stir through the barley. Combine the leaves from a head of chicory in a bowl with half a sliced red onion, a quarter of a sliced bulb of fennel and some parsley. Season. Toss with the barley and segments of an orange. Add a handful of pistachios and a pinch of cumin seeds. Put two tablespoons each of olive oil and sherry vinegar in a jar; shake. Pack salad into a Tupperware, crumble over half a pack of feta and dress when you’re ready to eat.

© Provided by Shutterstock Broccoli and peanut noodles

Finely chop a garlic clove, half a red chilli, a thumb of ginger, a tablespoon of coriander stems and a shallot. Heat a tablespoon of vegetable oil and fry for five minutes. Add a tablespoon of rice wine vinegar, three tablespoons of light soy, two of crunchy peanut butter, three of water and half a tablespoon of dark muscovado sugar, and cook for three minutes. Cook a bunch of broccoli (I used purple sprouting), until tender, and a packet of thick/ramen noodles to packet instructions. Add noodles and cooked broccoli to the peanut sauce and toss to combine. Leave to cool, garnish with lime and coriander, pack and go.

Related: The Best Macro-Balanced Snacks For Weight Loss (Provided by Popsugar)

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