Prepare to head back to school and work with some delicious meals that will make you love your lunch no matter how your day is going.
The sandwich filler: haloumi and pumpkin fritters
This is an edited extract from The Plan, Buy, Cook Book by Jen Petrovic and Gaby Chapman published by Hardie Grant Books $29.99 and is available where all good books are sold. Photographer: © Bec Hudson.
Makes 16 fritters
Prep: 10 mins
Cook: 30 mins
- 250g haloumi cheese, grated
- 300g butternut pumpkin, grated
- 2 spring onions, finely sliced
- 1 egg
- 75g (1/2 cup) self-raising flour
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 Tbsp olive oil
- 250g (1 cup) plain or Greek yoghurt
- 4 fresh mint sprigs, leaves picked, chopped
- Bread or rolls, to serve
- Rocket (arugula) or salad leaves, to serve
- Fresh cooked baby beetroot (beets), sliced to serve
Mix the grated haloumi, pumpkin, spring onions, egg, flour, cumin and salt in a bowl until combined.
Heat the oil in a frying pan and place spoonfuls of the mixture into the pan. Cook over a medium heat until golden, then turn and cook until golden on the other side. Keep the fritters warm in a low oven while you cook the rest.
Combine the yoghurt and chopped mint in a bowl.
To serve, toast the bread then top with rocket, fritters, sliced beetroot and mint yoghurt.
More recipes:
The morning tea: chocolate, peanut butter and avocado mousse
- 1 avocado
- 2 Tbsp peanut and cacao spread
- 2 Tbsp maple syrup
- 1 Tbsp cacao powder
- A drop of vanilla extract
- Raspberries, to serve
Combine all ingredients in a blender and whiz until smooth.
Decorate with raspberries and enjoy!
The afternoon snack attack: popcorn
Popcorn can make a delicious afternoon snack to get you through from lunch until dinner! Pop some (plain) kernels at home and transport them to work or school in an airtight container. If you’re feeling fancy, try grating a little parmesan cheese over the popcorn while it’s still hot, or drizzling a little bit of dark chocolate on top for some extra sweetness!
