Ingredients

• 250g orzo
• 4 tbsp extra virgin olive oil or a mixture of 2 tbsp olive oil and 2 tbsp oil from the sundried tomatoes
• 1 lemon, juiced
• 2 tbsp finely chopped dill
• 2 spring onions, finely sliced
• ½ cucumber, finely chopped
• 6 sundried tomatoes in oil, sliced
• 100g feta, crumbled
• 300g cooked, peeled king prawns
• A few handfuls of rocket

Method

1. Cook the orzo in a pan of boiling salted water for 8-10 mins until tender. Drain, then rinse under cold running water to cool. Drain again.
2. Tip the orzo into a bowl with the oil, lemon juice and dill. Fold in the remaining ingredients, except the rocket, gently tossing everything together. Transfer to a serving bowl, or if you want to take this on a picnic, pack into an airtight container, then toss through the rocket just before you’re ready to serve.

Ingredients

• 3 triangular bread thins
• 50g soft goat's cheese
• 2 x 5cm lengths of cucumber, thinly sliced lengthways
• 3 tomatoes, sliced
• 4 Kalamata olives, finely chopped
• 2 small handfuls rocket leaves

Method

1. Cut the bread thins in half, put cut-side up and spread with the goat’s cheese. Top with the cucumber and tomato, then scatter over the olives and top with the rocket. Eat straight away or pack into lunchboxes for later.

Ingredients

• 80g dried puy lentils
• 2 cooked beetroots (160g), halved and sliced
• 8 walnut halves, roughly chopped
• 4 tbsp mint, roughly chopped
• 2 handfuls of rocket
• Balsamic vinegar for drizzling

Method

1. Put the lentils in a pan of water and bring to the boil. Continue to boil for 10 mins, then turn down the heat to medium-low and cook for 20 mins more until the lentils are tender, then drain.
2. Tip the lentils into two bowls or lunch containers and top with the beetroot, walnuts, mint and rocket.
3. Just before eating, drizzle with the balsamic vinegar and toss together.

Ingredients

• 1 ripe avocado
• 1 tsp olive oil
• ½ lime, juiced
• 4 cherry tomatoes, finely chopped
• 2 sesame bagels
• 100g cooked chicken, shredded
• 30g spinach

Method

1. Lightly mash the avocado, then mix in ¾ tsp oil, the lime juice and cherry tomatoes. Season and set aside. Slice the bagels, then toast until lightly golden.
2. Spread the avocado mix onto one half of each bagel, then top with the chicken and spinach. Drizzle the remaining oil over the remaining bagel halves, then press down on top of the spinach.

Ingredients

• 40g nest dried vermicelli rice noodles, broken in half
• ½ tsp gluten-free yeast extract
• 1-2 tsp gluten-free soy sauce
• ½-1 red chilli (depending on how hot you like it), finely chopped
• 1 tsp ginger, peeled and finely chopped
• ¼ small courgette, thinly sliced
• 1 small carrot, sliced into ribbons with a vegetable peeler
• 25g frozen petit pois, defrosted
• 25g cooked gammon, shredded
• 25g baby spinach leaves, roughly chopped
• ½ lime, zested and juiced

Method

1. Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients – about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.

Ingredients

• 1 head Baby Gem lettuce
• Cucumber
• Fresh mint
• 1 tbsp fresh lemon juice
• 100g can tuna, in brine
• 2 mini pitta breads

Method

1. Shred the lettuce and mix with some chopped cucumber, a pinch chopped fresh mint and the lemon juice. Drain and flake the tuna, stir into the salad. Season if you want to. Slit open the pitta-breads and warm briefly in a toaster. Stuff pitta pockets with the salad and tuna mix.