Want some fresh vegetarian inspiration for lunch and not the typical cold sandwiches from the supermarket or cafe? These delicious vegetable meals are here to give you a tasty treat. Look beyond carrot sticks, hummus (although occasionally acceptable) or salads. This recipe will give you energy until dinner and the best part it can easily be eaten at the office!
So let me help you pack more deliciously satisfying lunches to kick start your afternoon so that you can enjoy nutritious lunches like this refreshing jalapeño, coriander dip with a toasty portobello quesadilla that you will definitely choose as your favourite lunch food!
8 plain or wholemeal tortillas
250 grams portobello mushrooms, thinly sliced
200g vintage cheddar, grated
100 grams Greek yoghurt
2 medium onions, thinly sliced
2 tablespoons olive oil
3 teaspoons brown sugar
50 ml balsamic vinegar
2-3 tablespoons jalapeño, roughly chopped
10 grams unsalted butter (for frying)
3 large garlic cloves, minced or crushed
20 grams freshly chopped coriander
45 grams (generous handful) rocket leaves and watercress, roughly chopped
½ fresh lime juice
1 lime zest
In a large frying pan heat 1 tablespoon of olive oil over low heat.
Once the oil has come up to temperature, add the onions and allow to soften, stirring occasionally, for 15 minutes.
Once softened add the sugar and balsamic vinegar and allow to caramelise, stirring frequently for a further 5 minutes or until the onions are caramelised and sticky. Once cooked remove the pan from the heat and set aside to cool.
Next heat a tablespoon of butter and the remaining olive oil over medium heat in a medium-sized saucepan. Once the oil is hot add the garlic, mushroom and cover. Cook for 5 minutes until soft and set aside.
Finally, heat a griddle pan over high heat. Place 1 tortilla on the pan and cook on one side until slightly toasted and charred. Remove from the pan and repeat with the remaining tortillas.
Place a tortilla, toasted-side up on the griddle pan. Top with a quarter of the caramelised onion, topped with the mushrooms, grated cheese and rocket and watercress leaves, then sandwich with the remaining tortilla, toasted-side down.
Cook for 2 minutes until toasted on one side. Carefully flip over and cook for a further 2 minutes until the cheese has melted and the tortilla is charred and crispy.
Keep warm in the oven a low heat while you repeat with the remaining quesadillas.
Meanwhile, to make the jalapeño yoghurt dressing place the yoghurt, jalapeño, coriander, lime zest and juice in a large dipping bowl and stir well and serve with the warm quesadillas.