Eating foods that are high in sugar, fat and salt make us feel good because they activate our brain’s reward system. But instead of reaching for a bag of sweets or something deep-fried, opt for our loaded BLT and chip sandwich as a more sustainable lunch option when those cravings hit!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the aioli
½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper
For the sandwich
8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD
For the aioli
1. Combine all ingredients, mix well and set aside.
For the sandwich
1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Swap out your bread for wholewheat pita and enjoy these roast veg and tuna-stuffed pita pockets.

The post Loaded BLT and chip sandwich with aioli appeared first on MyKitchen.

These roast veg and tuna-stuffed pita pockets are a nutritious recipe you can whip up time and time again and makes for perfect work lunches.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the roast vegetables
1 red pepper and 1 yellow pepper, deseeded and sliced
1 onion, quartered
1 brinjal, sliced
1 tbsp olive oil
2 tsp chopped rosemary
For the tuna mayo
2 tins tuna, drained
3 tbsp plain yoghurt
1 tbsp mayonnaise
1 tsp lemon juice
¼ tsp ground coriander
To serve
4 wholewheat pita breads
1 cup rocket
½ wheel feta, crumbled

METHOD
For the roast vegetables
1. Preheat oven to 200°C.
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper.
3. Roast in the oven for 30 minutes or until soft.
For the tuna mayo
1. Mix all the ingredients together in a bowl and season with pepper to taste.
2. To serve, heat the pita breads according to package instructions and fill halfway with roast vegetables. Spoon in some tuna mayo and top with fresh rocket and crumbled feta.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Check out more exciting and delicious work lunch ideas here!

The post Roast veg and tuna-stuffed pita pockets appeared first on MyKitchen.

Stumped for creative lunches? Put your leftover meatballs to work by enjoying them with pitas and salted yoghurt. You’ll be looking forward to it all day!

SERVES 1 // COOKING TIME 5 min

INGREDIENTS
½ cup plain yoghurt
½ tsp salt
6 meatballs
Pomegranate rubies
Rocket
2 mini pitas, toasted

METHOD
1. Mix the yoghurt and salt.
2. Top the yoghurt with meatballs, pomegranate and rocket. Serve with pitas.

Recipe & styling: Jana du Plessis
Photography: Andreas Eiselen // HMimages.co.za

The post Enjoy your leftover meatballs with pitas and salted yoghurt appeared first on MyKitchen.

Literally nothing could be easier than putting together this incredible superfood salad. We especially love this zaatar salad as a work lunch. Prep it tonight, allow the flavours to settle and enjoy tomorrow!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 baby marrows, diced
1 brinjal, diced
1 cup tinned chickpeas
1 tomato, diced
1 red onion, sliced
Handful parsley, chopped
Juice of 1 lemon
2 tsp crushed garlic
2 tsp zaatar
1 tsp cumin seeds, toasted

METHOD
1. Fry baby marrows and brinjal until golden.
2. Mix all ingredients. Season.

The post Chickpea zaatar salad appeared first on MyKitchen.

Looking for a more exciting sarmie option to up your work lunch game? Look no further than our cream cheese, chicken and chutney rolls.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 Portuguese rolls, toasted
4 tbsp cream cheese
4 tbsp mango chutney
4 chicken breasts, cooked and shredded

METHOD
1. Cut the rolls in half and spread with cream cheese.
2. Top them with the chutney and shredded chicken breasts.

The post Cream cheese, chicken and chutney rolls appeared first on MyKitchen.