It’s back to school on Monday — how do school hollies always seem to go so fast, yet so slowly, all at the same time!?
One of the things we’re always jealous of is our kids’ lunchboxes. Why do they have a perfectly prepared, balanced snack plate and lunch to get them through the day while we’re left grabbing a stale muesli bar in between meetings? So when we saw that our friends at Foodland had come up with some inspo for lunchboxes the WHOLE family will love, we just had to share. And of course, they all use the freshest ingredients, because that’s what Foodland is all about!
No more Vegemite sandwiches with the crusts cut off! Here are four healthy and delicious lunchbox additions that you’ll be desperate to wrap your lips around too.
And from us to you… good luck with the first week back at school!
Shredded Kale, Roasted Chickpea Salad
INGREDIENTS
1 x 400g can Australian chickpeas, rinsed and drained
1 bunch curly kale, stems removed and finely shredded
1 Lebanese cucumber, seeds removed, finely sliced
1 red capsicum, seeds removed finely sliced
1 fennel, bulb, shaved
4 spring onions and some finely sliced chilli flakes to garnish (optional)
DRESSING
¼ cup lemon juice
¼ cup tahini
¼ cup olive oil
2 cloves garlic, crushed
1 tsp Dijon mustard
¼ cup water
Salt and white pepper to taste
METHOD
1. Preheat oven to 180°C.
2. Place the chickpeas on a baking tray lined with baking paper. Give a light spray of olive oil and bake till lightly coloured and a little crisp.
3. Prepare the vegetables and place in a large bowl.
4. Allow the chickpeas to cool and place in the bowl with other vegetables.
5. For the dressing, place all ingredients in a screw top jar. Place lid firmly in place and shake to combine.
6. Just prior to serving, dress with the prepared dressing, using clean hands to toss.
7. Serve with a sprinkle of chilli flakes.
Corn and Bacon Muffins
INGREDIENTS
3 rashes bacon, rind removed and finely chopped
2 cups self raising flour
1 tsp baking powder
½ tsp salt
1 cup tasty cheese, grated + ¼ cup extra
2 spring onions, finely chopped
2 eggs
¾ cup milk
125g butter, melted
2 cobs of corn, kernels removed
METHOD
1. Preheat oven to 200°C. Line a 12 hole muffin tray with paper muffin cases.
2. Place diced bacon into a medium size fry pan and cook over medium heat for 2 minutes or until golden. Drain on kitchen paper towel.
3. Sift flour, baking powder and salt into a large mixing bowl. Add grated cheese, spring onions and bacon, mix through.
4. Whisk together the eggs, milk and melted butter in a jug. Make a well in the centre of the flour mix and pour egg mix into the well. Using a spatula, gently fold together until just
combined; add corn kernels and stir through the mixture.
5. Spoon mixture into prepared muffin tray; sprinkle with extra tasty cheese.
6. Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool. Serve.
Oat and Honey Slice
INGREDIENTS
2 cups traditional rolled oats
1 cup shredded coconut
½ self raising flour
2 tsp baking powder
½ cup sultanas
½ cup whole roasted almonds, roughly chopped
1 cup melted butter
¼ cup honey
2 tbsp tahini
1 pkt dark chocolate choc chips
METHOD
1. Preheat oven to 180°C.
2. Line a slice tray, 20cm x 30cm, with baking paper.
3. In a large bowl, combine all dry ingredients and mix well.
4. Mix together melted butter, honey and tahini, then mix through the dry ingredients.
5. Press mixture into prepared slice tin. Sprinkle the top with choc chips.
6. Bake in oven for 20 minutes or till lightly golden.
7. Remove from the oven; allow to cool for 10 minutes then with the slice still in the baking tin, cut into small bars. Place the slice in the refrigerator to cool and set.
8. When set, bars can be stored in an airtight container in fridge.
Flat Breads with Roast Beetroot Dip
INGREDIENTS – BREAD
250g full fat Greek yoghurt
1 tsp sea salt flakes
250g self raising flour
100g ghee, melted (butter can be substituted)
¼ cup finely chopped chives
Extra sea salt flakes to sprinkle
METHOD
1. Place the yoghurt, salt and flour in a large bowl, mix with a spatula until it comes together. Cover the bowl and rest the mixture for 15 minutes.
2. Turn the mixture out onto the bench top and divide into 8 – 10 equal portions.
3. Heat a non stick pan over medium to high heat.
4. Lightly oil the bench surface and roll each portion into rounds approximately 15 cm diameter.
5. When the pan is hot, cook each flat bread for approximately 20 -30 seconds on each side or till golden spots appear.
6. Place the flat bread on a rack and immediately brush with chive ghee, sprinkle with extra sea salt if required. Serve warm.
INGREDIENTS – DIP
4 medium sized red beetroots
4 garlic cloves
1 cup sour cream
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
1 sea salt and freshly ground black pepper
½ cup Dukkah (purchased ready made)
Serve with yoghurt flat bread
METHOD
1. Preheat oven to 180°C.
2. Line a baking tray with a large piece of foil; place the whole beets and garlic on the foil. Give a light spray with olive oil then wrap the foil over to seal. Bake in oven for 1 hour, or till beetroots are tender. Remove from oven, allow to cool.
3. Using your hands remove the skin from the beetroots, skin will slip off. Cut beetroots into rough dice.
4. Place beetroot, peeled garlic, into a food processor, and process till finely chopped.
5. Add sour cream, olive oil, lemon juice and salt and pepper and blend till smooth. Check seasoning, adjust if required.
6. Place prepared dip into a serving bowl, sprinkle with dukkah and serve with yoghurt flat bread and extra dukkah in a bowl on the side.
All ingredients available from your local Foodland.
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