Warning: Colleague envy may ensue.
Bringing lunch to work saves you money and is also your way of doing your bit for the environment by reusing containers and skipping the usually environment-trashing take out boxes.
Saving both money and the planet is great for the old self-esteem, we find. You can actually get a wee high off the self-righteousness so remember: don’t be obnoxious about it.
No one likes to be reminded of how un-eco they’re being as they try and eat their deli wedges. Plus all it takes is for one person to admire your top and you’ll be forced to admit “Penneys, hun”. And just like that, your eco-cred might be somewhat dented.
Sustainable living ain’t easy and the best we can do is try. We do what little we can and put our best vegan-leather shod foot forward (yes, this is me trying to justify my extortionate Stella’s, shut up). It’s about progress, not perfection.
If you're finding lunch al desko is getting a bit drab, try these three moreish dressings to give lunchtime a bit of oomph.
Each of easy summer salad dressings makes enough for two large servings.
Peanut Satay Dressing
- 2 tablespoons crunchy peanut butter
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 2 tablespoons of oil
Serve with… crunchy veg, noodles and prawns.
Tahini and Garlic Dressing
- 3 tablespoons tahini
- Juice of half a lemon
- 1 clove garlic
- 4-6 tablespoons water
- Salt to taste
Serve with couscous, roast veg and grilled halloumi.
Asian Miso Dressing
- 2 teaspoons dark miso paste
- Juice of ½ lime
- 3 tablespoons water
- 1 teaspoon soft brown sugar
- ½ red chilli, deseeded and finely diced
Serve with leftover roast chicken or fried tofu, crunchy lettuce, herbs like mint basil and parsley, grated carrots and cashew nuts.