Lunch for Office and Work – 5 Quick Ideas

Lunch in the office can be a challenge. Canteen food doesn’t taste good or restaurants around the office building are too expensive. Cooking your own lunch is therefore often a good idea. Here are five easy recipes for every taste.

Lunch at the office: chickpea and feta salad

This salad is a light option for a quick office lunch.

1. For this salad, you need 70 grams of red and 70 grams of yellow cherry tomatoes, a quarter of a cucumber, 70 grams of canned chickpeas, half a bunch of parsley, 20 grams of feta, a quarter of a lemon, half a tablespoon of honey, a tablespoon of balsamic vinegar, and a tablespoon olive oil and salt and pepper.
2. Wash and cut the cherry tomatoes and dice the cucumbers. Drain the chickpeas in a colander and briefly run cold water over them. Then mix tomatoes, cucumbers, and peas.
3. Wash, dry, and chop the parsley before mixing in.
4. Cut the feta into small chunks. Then add it to the vegetable salad.
5. For the dressing, squeeze the lemon and mix in the honey and balsamic vinegar. The olive oil comes last.
6. Then season the whole thing with salt and pepper before you mix the dressing into the salad.

Lunch at the office: chicken and asparagus pan

This is an Asian variant of the chicken stir fry.

1. For the chicken and vegetable pan, you need 300 grams of green asparagus, 200 grams of chicken breast fillet, three spring onions, a small red pepper, a clove of garlic, four tablespoons of soy sauce, one tablespoon of coconut blossom sugar, four tablespoons of soy sauce, two tablespoons of oil, dried chili pepper and 25 grams of cashew nuts.
2. First clean and wash the asparagus. Cut off the tougher ends. Then cut the asparagus into pieces four centimeters long. Cut the spring onions into pieces three centimeters long.
3. Core the peppers and then cut them into fine strips.
4. Now mix the garlic, soy sauce, and coconut blossom sugar and stir until the sugar has dissolved.
5. Then rinse and dry the chicken fillet, cut into strips, and season. Brown the strips in an oiled wok or frying pan. Then pour off the oil.
6. Then put the vegetables in another pan and fry everything over high heat for two minutes. Stir the mixture constantly. This way everything is fried evenly.
7. Then add the soy-sugar-garlic mixture to the pan and stir again. Then let the mixture boil for about a minute.
8. Finally, crumble the chili pepper with your fingers and add it to the pan along with the cashew nuts and the chicken strips. Then boil everything together again for two minutes.
   Serve with rice.

Lunch at the office: ratatouille

A classic lunchtime dish.

1. For two servings of ratatouille, you need a zucchini, half an aubergine, a green or red pepper, two beefsteak tomatoes, an onion, two cloves of garlic, and a bay leaf, thyme, rosemary, and olive oil.
2. Cut all vegetables, including onions and garlic, into small pieces.
3. First, sauté the onions in olive oil. Five minutes later, add the peppers. Another five minutes later, add a little more oil to the pan and add the eggplant. After another five minutes, tomatoes and garlic are added to the mixture.
4. Then season the vegetables with thyme, bay leaves, salt, and pepper.
5. Turn the heat down slightly and let the mixture simmer, covered, for 40 minutes.

Lunch in the office: savoy cabbage apple vegetables

The Savoy Cabbage Apple Vegetable is a vegan option for office lunch.

1. For this, you need a shallot, 400 grams of savoy cabbage, a sour apple, 50 grams of dried dates, two tablespoons of olive oil, 100 grams of red lentils, 50 grams of hazelnuts, half a bunch of rocket, and 150 milliliters of classic vegetable stock.
2. First, wash the savoy cabbage and remove the hard stalk. After letting it drain a bit, cut the savoy cabbage into fine strips.
3. Then dice the apple and cut the dates into narrow strips.
4. Then sauté the shallots in a pan until translucent.
5. Sauté the savoy cabbage for about five minutes. Then add the apple, lentils, and dates and sauté everything together over medium heat for a further two minutes.
6. Then add the broth and let everything simmer for about ten minutes.
7. Meanwhile, roughly chop the hazelnuts and roast them in a pan without fat.
8. Finally, combine rockets, hazelnuts, and greens.

Lunch at the office: mozzarella and pesto sandwich

A special kind of sandwich.

1. For the mozzarella and pesto sandwich, you need pesto from the jar, 125 grams of mozzarella, 15 grams of sun-dried tomatoes, three shallots, 400 grams of carrots and four slices of sandwich toast.
2. Slice the mozzarella, dice the tomatoes and cut the shallots into wedges. Cut the carrots as well.
3. Heat some butter in a saucepan and sauté the carrots and shallots over low to medium heat for 7 to 8 minutes.
4. Spread the sandwich slices with pesto and place the mozzarella on two slices. Leave a one-centimeter margin. Then place the other sandwich slices on top and pinch the edges with your fingers. Fry the sandwiches on all sides in a pan with olive oil.
5. Then serve the sandwiches along with the vegetables. Scatter the tomato strips on top.