The business of lunch (+recipes)

Photo / Babiche Martens

Splurge a few bucks on a lunchbox like this and enjoy the pleasure of delicious lunches Monday to Friday. Leftovers never looked so good!

Throw together a salad dressing or two, one Asian-inspired and one Italian perhaps, to keep at work and you'll be set.

Combine different greens with a quickly seared piece of fish or use up cold roast chicken... how about beautifully marinated mozzarella easily done the night before, smeared on a piece of Turkish bread with roasted pumpkin and a slice of fresh fig?

There are so many vegetables on the shelves right now begging to be roasted, check out the baby beets, turnips and carrots which, once cooked, will keep for days, add some toasted breadcrumbs, seeds or nuts for another texture.

The health benefits of your own packed lunch are obvious and you know where your food came from.

And of course, cost is important - shelling out for lunch every day quickly adds up.

Cook up some quinoa, couscous, rice or pasta to use as a base then throw in whatever you have at hand - fresh herbs, lemon, tasty oil and a sprinkle of flaky sea salt can be enough.

Chef's tip

Variety is important - to avoid boredom have different ingredients on hand. Dressings can easily be whisked up to alter the flavours, and try different grains - the red quinoa used today is a wholefood rich in vitamins and minerals, available from organic food stores. Baharat is a Middle Eastern spice blend with flavours of cardamom and clove.