The Australian Women's Weekly Lunch Box

Lunch Ideas For Kids & Adults

As lunch time rolls around and you (and your stomach) start thinking about food, it's all too easy to grab takeaway or eat something unhealthy on-the-go.

Eating a delicious and nutritious lunch require a little thought and pre-planning – which The Australian Women's Weekly have done for you!

Recipes in The Australian Women's Weekly LUNCH BOX are healthy, designed to travel, stay fresh and nourish you throughout the day.

Whether you're an adult, big kid or little kid, the recipes in this book have you covered.

So pack your lunch box with recipes from this book – and feel better for it!

This book includes:
100 recipes designed to store and travel
Nutritious sandwiches & wraps, jaffles & melts
Satisfying salads, tasty snacks & soups
Tips for prepping and swapping out ingredients
Options for cheap eats, meat free, gluten free or nut free

The Australian Women's Weekly Lunch Box
ISBN: 9781925695311
RRP: $24.99

Green Goodness Salad

Prep + Cook Time: 35 Minutes
Serves 4

Ingredients
2 thick slices soy and linseed sourdough bread
1 tbsp olive oil
2 tbsp shelled pistachios, chopped coarsely (optional)
2 eggs
100g sugar snap peas
100g snow peas, trimmed
90g broccolini, trimmed, sliced lengthways
1 baby cos lettuce, leaves separated
1 lebanese cucumber, sliced thinly into ribbons
⅔ cup (70g) mixed crunchy sprouts
1 avocado, diced

Green Goodness Dressing:
¼ cup (70g) whole-egg mayonnaise
¼ cup (60g) sour cream
1 small clove garlic, crushed
¼ cup coarsely chopped flat-leaf parsley
¼ cup coarsely chopped chives
1 tbsp chopped basil
1 tbsp lemon juice

Method
Preheat oven to 220°C/200°C fan-forced.
Tear bread into chunks; place on an oven tray. Drizzle with oil; toss well to coat. Bake bread for 15 minutes or until crisp and golden. Cool; add pistachios.
Meanwhile, place eggs in a small saucepan with enough cold water to just cover. Cover pan with a lid; bring to the boil. Boil eggs for 5 minutes for soft-boiled or continue until cooked to your liking; drain. Cool eggs in a bowl of cold water. Peel and quarter eggs.
Cook sugar snap peas, snow peas and broccolini, separately, in a saucepan of boiling water for 2 minutes or until tender but still crisp; drain. Cool in a bowl of cold water; drain. Thinly slice snow peas lengthways; cut sugar snap peas in half.
Make green goodness dressing.
Divide lettuce, peas, broccolini, cucumber and sprouts among bowls.
Top salad with egg, avocado, bread and pistachios.
Drizzle with dressing; season to taste.

Green Goodness Dressing:
Blend ingredients in a blender until smooth. Season to taste. Makes ¾ cup. Prep it Salad and dressing can be made to the end of step 6 the night before or in the morning.

Take it: Pack the greens, egg, bread and pistachio mixture, dressing and whole avocado in separate airtight containers. Transport in cooler bags. Refrigerate until ready to serve. Continue with step 7. You can also omit steps 1 and 2 and toast the bread in a toaster at work, then tear into chunks just before serving.
Swap it: Use Greekstyle yoghurt instead of mayonnaise in the dressing, if preferred.

Sesame Chicken Barley Slaw

Prep + Cook Time: 50 Minutes
Serves 4

Ingredients
¾ cup (150g) pearl barley
2 chicken breast fillets
1 tbsp extra virgin olive oil
1 tbsp soy sauce
½ tsp sesame oil
½ cup (75g) frozen shelled edamame
250g coleslaw salad mix
⅓ cup coriander leaves
2 tsp sesame seeds, toasted

Sesame Dressing:
¼ cup (60ml) rice wine vinegar
2 tbsp extra virgin olive oil
2 tsp soy sauce
½ tsp sesame oil
2 tsp finely grated fresh ginger
1 clove garlic, crushed

Method
Place barley and 2¼ cups (560ml) water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until tender. Drain; transfer to a large bowl.
Meanwhile, preheat oven to 240°C/220°C fan-forced. Line an oven tray with baking paper.
Place chicken, olive oil, soy sauce and sesame oil in a large bowl, then season with pepper; toss to coat. Place chicken and marinade on a lined oven tray; roast for 15 minutes or until cooked through. Transfer to a plate; cover loosely with foil. Stand for 5 minutes; slice thinly.
Meanwhile, cook edamame in a saucepan of boiling water for 1 minute or until just tender. Drain, then cool in a bowl of cold water; drain again.
Make sesame dressing.
Add coleslaw mix, coriander, dressing and any tray juices to barley; stir to mix.
Top barley salad with chicken; scatter with sesame seeds. Season to taste.

Sesame Dressing:
Combine ingredients in a small bowl; season with pepper.

Prep it: The recipe can be prepared to the end of step 5 up to 3 days in advance; refrigerate the barley, chicken, edamame and dressing in separate airtight containers. Continue from step 6 the night before or in the morning.
Take it: Pack the dressed salad in airtight containers. Transport in cooler bags. Refrigerate until ready to serve.

The Australian Women's Weekly Lunch Box
ISBN: 9781925695311
RRP: $24.99



 

 
 




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