Christmas is over and we are all carrying a little holiday weight. We have well and truly lived our best lives in December and now we are ready to start getting bikini buff, because let’s face it we are all starting to look and feel like a pig in blanket.

Eating healthy can be tricky especially when you're back in the office. You want to snack from 9-5 and it’s always someone’s birthday, which means cakes crisps and treats are constantly flying about.

Why don't you take back the control on your lunch. Here are some quick, easy, and effortless recipes for you to try out to spice up your lunch box, from the five minute salad lunch box. Say good-bye to the same old cheese sandwich and hello to the five-minute salad lunch box.

Who said salads are boring? Your lunch can be quick, easy, healthy AND be so much more than soggy lettuce in a box. The following recipes are bursting with flavour and sure to have you inspired.

Caprese

Treat yourself to some good quality fresh mozzarella for this salad or, for a simpler option use a few bocconici balls instead

What you’ll need 

  • 1 buffalo mozzarella ball
  • One handful of basil leaves roughly torn
  • Mixed yellow and red grape tomatoes
  • Large handful of rocket

For the dressing

  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper

The New Greek Salad

A classic combination of flavours that’s hard to beat. When tomatoes are in season try replacing the grape tomatoes with some heirloom varieties

What You’ll need

  • 1 short cucumber diced
  • ¼ yellow pepper diced
  • ¼ red onion thinly sliced
  • Handful of olives
  • 50g of crumbles feta
  • Dried oregano
  • Large handful of baby plum tomatoes

For the Dressing

  • 1 Tablespoon of white wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper

Cannellini Bean and Feta salad

This is a simple salad that really delivers on flavour. You can even use butter beans or chickpeas instead of the cannellini beans.

What you’ll need

  • 150g of drained cannellini beans
  • ¼ red onion
  • Large handful of baby plum tomatoes
  • 50g of crumbled feta
  • Small handful of parsley

For the Lemon and garlic dressing

  • ½ teaspoon of minced garlic
  • Juice of 1/2 a lemon
  • 2 teaspoons of apple cider vinegar
  • ½ tablespoon of extra virgin olive oil
  • Salt and pepper

Zoodle Pesto Salad

This dish is like a classic Italian Pasta in salad form. There’s no need to pre cook the zoodles as they marinate in the lemon juice and salt.

What you’ll need

  • 2 tablespoons of either homemade or store bought basil pesto
  • Juice of 1 lemon
  • Pinch of salt
  • Spiralized courgettes
  • Handful of baby plum tomatoes, halved
  • small handful of basil leaves
  • Place pesto in a small airtight container
  • Massage the lemon juice and salt into the zoodles, then gently stir in the remaining ingredients
  • Stir the pesto through the salad just before serving.

Chilli & Lime Tuna Noodle Salad


This fresh and summery salad uses the chilli oil from the tuna tin as part of the dressing. If you would prefer your salad to have less chilli, you can drain the tuna and use a little extra virgin olive oil instead

  • 95g tin tuna in chilli oil, untrained
  • 150g instant ramen noodles
  • Large handful of baby English spinach leaves
  • 1 celery stalk, sliced
  • Freshly ground pepper
  • Lime wedges

Baby Beetroot, walnut and Ricotta Salad

The nutty earthiness of baby beetroot is perfect in this salad, you can also chuck any roast vegetables in there, look for good quality fresh ricotta or use fresh goats curd or Persian feta.

  • 50g of ricotta
  • 200g of cooked baby beetroot
  • 2 large handfuls of baby English spinach leaves
  • ¼ red onion
  • 50g toasted walnuts

Date Dressing

  • 1 medjool date, pitted and finely chopped
  • 2 teaspoons of honey
  • 1 teaspoon white wine vinegar
  • 2-tablespoon extra virgin olive oil
  • Salt and pepper

Spoon the ricotta into an airtight container
Toss the remaining salad ingredients together 

Chicken and Peach Bulgur Salad With Maple Dressing

In this recipe the bulgur soaks in the time between preparing your salad in the morning and eating it at lunchtime. If you have a little more time (and you’d rather not take an extra jar with you) cover the bulgur with just boiled water and allow to stand for 10-15 minutes before fluffing and adding to the salad.

  • 45g Bulgur
  • 60ml just boiled chicken stock or water
  • 30g toasted pecans
  • 1 ripe peach
  • 1-teaspoon lime juice
  • 100g of shredded chicken
  • Small handful of basil leaves
  • 1 ½ teaspoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

Place the bulgur in a jar or heatproof container with a tight fitting lid. Pour in the stock or water and cover with the lid.

Place pecans in a small airtight container

Toss the peach in the limejuice and add the remaining salad ingredients and toss together and tip into your lunch box

Combine the dressing ingredients into a small jar or container with a tight fitting lid

Before serving fluff the bulgur with a fork and add to the salad along with the pecan and dressing. Toss well.

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