Sick of canteen soups and tuna on wholemeal? It might be time to give your healthy lunch extra punch. Take inspiration from a world of flavours and enjoy a desk-side treat that won't have you snoozing into your snack box
Moroccan stuffed peppers
Fresh and summery, make these African-inspired treats on Sunday night and keep fresh tightly covered in the fridge throughout the week.
Simply char the outsides of a couple of halved peppers in olive oil and a crushed clove of garlic before transferring them to an oven (220C/Gas 7) to roast for about five minutes or until blackening.
Meanwhile make up 140g of couscous (per pepper) according to packet instructions then simply squeeze in the juice and zest of half a lemon and stir through, adding a finely sliced deseeded chilli, two tablespoons of olive oil, seasoning and a handful each of chopped parsley and chervil.
Spoon the couscous mixture in to the pepper shells and be ready for envious looks from your colleagues.
Greek salad pitta
The easiest and most delicious-tasting lunch on the table, Greek salad stuffed into toasted pittas is a holiday style treat without kebab-like calories to contend with. For variety swap the feta for strips of roast chicken or even grilled salmon.
Simply tip a crisp pre-packaged salad in to a bowl closely followed by some sliced and quartered cucumber, cherry tomatoes, pitted black olives, finely sliced red onion and cubes of feta cheese. Drizzle in olive oil and red wine vinegar to taste and toss.
Grill a wholemeal pitta until crisp and puffed then slice and stuff with salad.
Spanish omelette
You might not be off to sunny Spain but lunchtime can still have a taste of viva Espana with a slice of authentic tortilla accompanied by a little side salad or followed with mouthwatering melon slices.
Thinly slice a medium onion and 275g of small, waxy, peeled potatoes. Dry the potato thoroughly with a tea towel or sheets of kitchen roll before chucking it all in to a 20cm diameter pan containing a couple of tablespoons of very hot olive oil. Make sure the onion and potato is coated before turning the heat down to a gentle simmer, seasoning and putting a lid on for 20 minutes, occasionally shaking the pan and turning once.
Meantime gently beat five eggs together in a large bowl then, once cooked, mix in the potato and onion. Heat a little extra olive oil in your pan and return the omelette mixture, allowing to gently cook for around 20 minutes before turning and giving it an extra five minutes to set.
Thai beef salad
Salads needn't mean limp lettuce and tedious tomatoes. Give your salad an Asian twist with this traditional taste of Thailand to give meat-eaters a real treat.
Heat a good drizzle of groundnut oil in a pan and fry a couple of good steaks to your taste. When done, sprinkle with a little five spice and allow to cool before slicing thinly.
Finely slice two spring onions, a chunk of cucumber, a lemon grass stalk, a red chilli (or two for the brave) and two red onions. Throw in to a bowl and season with a little salt and pepper. Pour over 2tbsp fish sauce, 4tbsp lime juice, 2tsp brown sugar and a small handful of chopped mint. Toss together and serve with the beef and a garnish of coriander.
Hiyashi chuka
This Japanese noodle dish will have the whole department talking.
Simply prepare Japanese style ramen noodles as per the packet instructions while you put together your choice of topping - strips of ham, sliced omelette, roast chicken, cucumber or even crisp vegetables.
Pour cold water on to your cooked noodles to cool and toss in a dressing made up of 4tbsp water, 2tbsp brown sugar, 4tbsp soy, 2tbsp rice vinegar, 1/2tsp of sesame oil and a good handful of sesame seeds. Top with your meat, omelette, veggies or a combination thereof and it's sayonara to boring lunches.