If you're bored with sandwiches and looking for something a bit different to eat at home or take to work in your lunchbox, James Tanner has got a great veggie Lighter Lunch recipe that's easy to put together the night before!
Makes 2 servings
20g penne pasta
80g sliced halloumi cheese
1/2 thinly sliced red pepper
50g snow peas cut into bite size pieces
3 sliced spring onions
2 tbsp of pesto
1 tbsp sour cream
1 tbsp lemon juice
50g canned sweet corn kernels
6 black olives pitted and sliced
To make your own pesto:
40g pine nuts
10g peeled walnuts (optional)
40g finely grated parmesan cheese
1 large bunch of fresh Basil
140ml extra virgin olive oil
2 cloves garlic
1. First cook your pasta; take a large pan of water to the boil and add a pinch of salt. Aadd the penne pasta and stir to ensure the it does not stick together, cook for around 12 minutes until just tender then drain and refresh under cold water until completely cold. Drain well and set aside.
2. Take a large non stick frying pan to a medium heat add a tbsp of olive oil and saute the pepper slices for 1 minute just to soften then set aside. Next add the halloumi slices and cook for 30 seconds on each side just to brown then remove and set aside.
3. Take a large bowl and add the drained pasta then add all remaining ingredients except the halloumi and toss together. Season to taste and serve into sealable packed lunch containers. Top off with the halloumi pieces.
To make the pesto:
1. Heat a non stick frying pan to a medium heat and toast the nuts shaking the pan occasionally for around 30 seconds until golden. Ideally using a pestle and mortar crush the nuts, garlic and basil then gradually add the olive oil, alternatively pulse together the ingredients together in a blender. Use as required and store in the fridge cover the top of pesto with a little olive oil to help keep its vibrate fresh colour and flavour.