Bread, Meat, Student Meals, Vegetarian

Three Light Lunch Recipes

With today being the first day of Spring, it’s the time where light lunches start making their reappearance. But forget boring salads and drab cucumber sandwiches, I’ve got 3 ideas for some great light lunches (and dinners for when you just need something to fill you up!) this Spring. And I guarantee that they are easy!

All of these meals will serve 4.

Roasted Vegetables with Tiger Bread


I always associate dipping freshly baked bread into olive oil with the Mediterranean; combine that with fresh roasted vegetables and you’ve got a lunch that could have come from the Mediterranean itself. Feel free to add things like aubergines and courgettes however they aren’t currently in season so I didn’t want to use them.

3 fresh tomatoes, chopped into wedges

1 onion, chopped into 1in squares

1 red pepper, deseeded and chopped into 1in squares

1 green pepper, deseeded and chopped into 1in squares

1 carrot, chopped

3 cloves of garlic, finely sliced

75ml olive oil

1 tbsp dried mixed herbs

½ tsp chilli flakes

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried rosemary

Salt and pepper

1 x 800g tiger bread loaf

Preheat the oven to 200°C. Put all of the vegetables into a roasting tin. Mix through the sliced garlic and olive oil. In a pestle and mortar, crush together all of the dried herbs, salt and pepper. Sprinkle over the herb mixture and give another toss. Bake for 30 minutes until all the vegetables are soft and some of the edges are charred. Drain off the excess oil into a separate bowl and serve with the tiger loaf, cut into cubes.


Lemon and Mint Bulgur Wheat with Roast Pork Shoulder


Now this is a very big cheat however it is a winning combination. I found this bulgur wheat at Iceland and at £1.50 for 500g, I couldn’t resist buying it. I would never make it myself because the only ones I can find raw seem to be organic and way out of my price range so finding it ready made is revolutionary. The packet recommends 2 servings however having it as part of a light lunch, I found you got 4 out of it, especially if you bulk it out with some iceberg lettuce and add some meat.

You can choose whatever meat you like however the meat I had when I made it was some leftover roast pork shoulder (with crackling!). Chicken breast, turkey breast or even steak would all go well. For my tastes, I feel the bulgur wheat needed more pepper and some garlic, which I added in at the end.

1 x 500g pack of Lemon and Mint Bulgur Wheat from Iceland

1.5kg pork shoulder, skin scored

1 tbsp dried mixed herbs

½ tsp dried oregano

Salt and pepper

Zest of 1 lemon

Iceberg lettuce

Preheat the oven to 190°C. Place the pork shoulder into a roasting tin. Massage the herbs, salt and pepper over the pork and skin. Roast for 1 hour 45 minutes until the thickest part of the meat registers 78°C with a food thermometer. The crackling should be crisp and charred. Rest for 20 minutes while you make the bulgur wheat following the instructions on the packet. Add the lemon zest. Serve in a large serving dish with the bulgur wheat on the base and the pork on a bed of finely sliced iceberg lettuce.

Tortilla Pizza


This thin pizza is so quick to make and can be made in less than 10 minutes. The base is a tortilla wrap which gets crispy at the edges and stays slightly soft in the centre. Feel free to mix up all of the toppings but I used tomato puree, chorizo, peppers and onions for my pizza. Get kids involved and have a pizza party; set up bowls of chopped ham, pineapple, sweetcorn, shredded chicken and lots of vegetables!

4 tortilla wraps

8 tbsp tomato puree

100g chorizo slices

1 red pepper, sliced

1 green pepper, sliced

½ onion, sliced

100g pre-grated mozzarella

Preheat the oven to 200°C. Place your baking trays in the oven to heat up. Spread 2 tbsp of tomato puree per wrap and lay over the chorizo, pepper and onion (or whatever toppings you want) in an attractive design. Sprinkle over the cheese and bake for 8 minutes until the edges are crisp and the base has browned. Cut into wedges and serve with a side salad.


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