Back to work, back to reality, and back to prepping lunches… Get inspired by these delicious Bento-style Office Recipes

BULGAR WHEAT & CHICKEN MUFFINS WITH AVOCADO SMASH

INGREDIENTS
For The Muffins
1 cup cooked bulgar wheat
1 cup nutty wheat flour
3 tsp baking powder
tsp salt
Pinch pepper
cup cheddar cheese,
grated
1 egg
1 cup milk
cup vegetable oil
onion, finely chopped and fried
cup sun-dried tomatoes,
drained and chopped
2 chicken breasts,
grilled and shredded
1 tbsp chopped basil
For The Avocado Smash
2 avocados, mashed
Juice of lemon
Pinch chilli flakes
To Serve
4 handfuls baby tomatoes
4 small handfuls green beans

METHOD
For The Muffins
1. Preheat oven to 180°C and line a muffin tray with paper cases.
2. Mix the cooked bulgar wheat, flour, baking powder, salt and pepper together in a bowl.
Stir in the cheese.
3. In a separate bowl whisk the egg, milk and oil together.
4. Stir in the onion, tomatoes, chicken and basil.
5. Add the wet ingredients to the dry ingredients and gently mix until just combined.
6. Spoon the mixture into the muffin cases and bake for 20–25 minutes or until cooked through.
For The Avocado Smash
1. Mix all the ingredients together in a bowl and season to taste.
To Serve
1. Place 2–3 muffins in each lunch box and spoon the avocado smash into a separate container. Serve with baby tomatoes and green beans for dipping.

CORN & WHITE BEAN FRITTERS WITH TZATZIKI

INGREDIENTS
For The Fritters
1 tin cannellini beans, rinsed, drained and mashed
cup frozen sweetcorn, cooked
cup cheddar cheese, grated
1 tbsp chopped parsley
1 egg, beaten
1 tbsp milk
cup nutty wheat flour
1 tsp baking powder
For The Tzatziki
cucumber, grated
cup plain yoghurt
1 tbsp finely chopped mint
2 tsp finely chopped dill
1 tbsp olive oil
1 tbsp lemon juice
To Serve
4 handfuls almonds
4 baby marrows,
cut into matchsticks
12 slices ham, rolled

METHOD
For The Fritters
1. Preheat oven to 200°C and line a baking tray.
2. In a large bowl, mix the mashed beans, sweetcorn, cheese, parsley, egg and milk together. Season with salt and pepper.
3. In a separate bowl, mix the flour and baking powder together and fold it into the wet ingredients. Mix until a stiff batter forms.
4. Dollop the batter on to the prepared baking tray, leaving space between each fritter.
5. Shape the batter into circles and bake for 15–20 minutes until golden brown and cooked through.
For The Tzatziki
1. Mix all the ingredients together and refrigerate until needed.
To Serve
1. Place 2–3 fritters in a lunch box with the tzatziki and almonds in separate compartments. Fill up the lunch box with the baby marrow sticks and ham roll-ups.

MINI MEATBALLS WITH BROWN RICE SALAD

INGREDIENTS
For The Meatballs
500 g beef mince
green pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp dried mixed herbs
1 tsp paprika
3 tbsp tomato paste
1 egg
cup oats
2 tbsp olive oil
For The Brown Rice Salad
2 cups cooked brown rice
cup olive oil
4 tbsp balsamic vinegar
4 tsp lemon juice
2 tsp mustard
red onion, finely chopped
cucumber, chopped
4 radishes, thinly sliced
2 feta wheels
To Serve
180 g tub red pepper hummus
cup pumpkin seeds, toasted

METHOD
For The Meatballs
1. Preheat oven to 180°C.
Mix the mince, pepper, onion, garlic and spices in a bowl.
2. Add the tomato paste, egg and oats and mix until it comes together. Season generously.
3. Shape the mixture into small balls, arrange on a baking tray and drizzle with olive oil.
4. Bake for 20–25 minutes, turning occasionally until cooked through.
For The Brown Rice Salad
1. Place the rice in a large bowl.
2. Whisk the wet ingredients together and season. Stir the dressing through the rice.
3. Add the remaining ingredients and toss.
To Serve
1. Place the brown rice salad in a lunch box with a few meatballs on top. Place the hummus and pumpkin seeds in separate containers.

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