Another novel, cheap and super healthy way to save the hassle of buying or making lunch every day. Preparing this on a quiet Sunday over an hour or so will save you time and money every weekday.
This works out just over £5 for the week, but cheaper than a week of lunches from Pret, Just Eat etc (Greggs might compete on price - but this is far healthier!)
Heat a glug or so of oil in a large oven dish in an oven at 200. Add 2 aubergine, cubed into bite size chunks, to the hot oil with some cinnamon. After 10-20 minutes add 400g of cherry tomatoes, a garlic bulb sliced across the middle (but unpeeled), and 2 tins of drained chickpeas and some chilli flakes if you like. Roast for another 15 minutes, until the garlic is gooey and soft and the chickpeas brown very slightly around the edges.
Empty the roast mixture into a container add the zest of a lemon and leave to cool. Squeeze out the soft garlic gloves from their skin and add to the mixture. Once cool, add some cubes of feta, torn basil leaves, pumpkin seeds and some salt and pepper.
This base of chickpeas and tomatoes can be mixed around when this gets boring. Goats cheese, olives, mint, chorizo or spinach may all go well instead of things used here and keep easily for the week! Would also go well in a pitta if you need filling up.
If you are greedy like me... 3 tins of chickpeas maybe be necessary instread of two to keep you going for the whole 5 days.
Long live the packed lunch!
This works out just over £5 for the week, but cheaper than a week of lunches from Pret, Just Eat etc (Greggs might compete on price - but this is far healthier!)
Heat a glug or so of oil in a large oven dish in an oven at 200. Add 2 aubergine, cubed into bite size chunks, to the hot oil with some cinnamon. After 10-20 minutes add 400g of cherry tomatoes, a garlic bulb sliced across the middle (but unpeeled), and 2 tins of drained chickpeas and some chilli flakes if you like. Roast for another 15 minutes, until the garlic is gooey and soft and the chickpeas brown very slightly around the edges.
Empty the roast mixture into a container add the zest of a lemon and leave to cool. Squeeze out the soft garlic gloves from their skin and add to the mixture. Once cool, add some cubes of feta, torn basil leaves, pumpkin seeds and some salt and pepper.
This base of chickpeas and tomatoes can be mixed around when this gets boring. Goats cheese, olives, mint, chorizo or spinach may all go well instead of things used here and keep easily for the week! Would also go well in a pitta if you need filling up.
If you are greedy like me... 3 tins of chickpeas maybe be necessary instread of two to keep you going for the whole 5 days.
Long live the packed lunch!