To begin the lunch box saga, I thought I would start with this healthy, yet satisfying, little number. You can’t go wrong with roasted vegetables, and you can use whatever veg you fancy – but these are my favourite, particularly roasted courgette. This recipe makes two portions, which is ideal because it will do you for two delicious packed lunches, or perhaps a packed lunch and a salad to go with your dinner.
1 courgette, cut into chunks
2 medium carrots, cut into chunks
1 large red onion, sliced
1 red pepper
5 garlic cloves (you don’t have to peel them, just cut the top and bottoms off)
2 tsp thyme
3 tsp oregano
2 tsp rosemary
80g bulghur wheat
80g giant couscous
3 handfuls spinach
Handful of fresh basil, mint or both
Salt and pepper
- Turn on the oven to 200 degrees Celsius. Chop up all the veg and slide into a roasting tray with the garlic. Sprinkle over the herbs and pour in a healthy glug of olive oil, then stir everything so all the veg are coated. Sprinkle over salt and pepper, and once the oven’s hot, put the tray in.
- After about fifteen minutes, give the veg another stir, and squeeze in the juice of half of the lemon, and chuck the half in with the veg. Keep the other half for later. After another half an hour, everything should be nicely cooked, but remember to stir once or twice.
- Bring some water to boiling point on the stove, and pour in the bulghur wheat and reduce the heat to low. Let it simmer for around 15-20 minutes.
- About seven minutes before the bulghur wheat has cooked, pour in the couscous. Train the grains and and leave in a seive over the sink to allow all the water to fully drain from it.
- Once the veg and grains are cool, mix everything up including the spinach leaves and add any seasoning if it needs it. Squeeze in some of the juice (about a desert spoon) of the other half of lemon, add a drizzle more of olive oil, and tear in the fresh herbs