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Treat yourself to an exceptional packed lunch – this one is perfect to take on the NZ House & Garden Tours
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Menu
Pasta Salad with Lemon Mustard Dressing
Smoked Chicken & Coleslaw Wraps
Savoury Egg & Chive Rolls with Sesame Salt
Feta, Spinach & Sun-dried Tomato Mini Loaves
Muesli & Walnut Slice
Fruit Salad with Citrus Syrup
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Pasta Salad with Lemon Mustard Dressing
This is a wonderfully useful salad as it keeps really well and is great both cold and warm (heat it in the microwave). As well, it can be extended with all sorts of additions: salami, crispy bacon, rare-roasted beef or roast chicken, and nuts and seeds such as pumpkin or sunflower seeds, cashews or honey-roasted peanuts.
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4 cups cooked spiral pasta (about 225g uncooked pasta)
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1 carrot, grated
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2 spring onions, finely sliced
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½ cup shredded baby spinach
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1 small red or yellow capsicum, finely sliced
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1 tablespoon chopped parsley
Dressing:
- ½ cup mayonnaise
- 1 tablespoon wholegrain mustard
- 1 lemon, juice and finely grated zest
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Combine pasta, vegetables and parsley in a large bowl. Mix together mayonnaise, mustard and lemon juice and zest to make a thin, creamy dressing. Toss dressing through pasta mixture and season well. Add meat, seeds or nuts as desired. Serves 6
Make ahead: Salad will keep for at least 3 days in the fridge.
Smoked Chicken and Coleslaw Wraps
For tidy eating, wrap these in baking or lunch paper and tie with string. Make your own coleslaw or save time by buying a pack of ready-made ranch slaw at the supermarket.
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½ cup mayonnaise, plus a little extra for sealing wraps
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2 tablespoons basil pesto
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2 cups shredded smoked chicken
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4-6 plain or flavoured wraps (depending on size)
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4-5 cups undressed coleslaw, eg finely sliced red cabbage, green cabbage, grated carrot, spring onion, grated cheese |
Combine mayonnaise and pesto and toss with chicken. Cover and chill.
Lay wraps out on a clean surface. Place a generous amount of coleslaw at the end closest to you and top with chicken mixture.
Roll up wrap, tightly enclosing ingredients. Spread extra mayonnaise at the end of wrap to seal.
Chill wraps at least 10 minutes before cutting in half. Makes 8
Make ahead: Prepare chicken filling and coleslaw the night before. Fill wraps up to 4 hours ahead.
Savoury Egg and Chive Rolls with Sesame Salt
It’s hard to beat a tasty egg sandwich or roll. These ones are topped with a sesame seasoning that is also good sprinkled on potatoes, pasta and vege dishes.
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Sesame salt:
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1 tablespoon flaky sea salt
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1 tablespoon sesame seeds, toasted
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1 tablespoon snipped chives |
Boil eggs for 8 minutes in plenty of water. Drain and refresh under cold water. Cool then peel.
Place eggs in a bowl and mash with mayonnaise, curry powder and mustard. Season with salt and pepper and stir in chopped chives. Chill until required.
Bake rolls in a hot oven 5-8 minutes as per instructions and let cool for a few minutes. Cut a small wedge from the top of each one and fill generously with rocket and egg mixture.
Combine salt, sesame seeds and chives and sprinkle over rolls to serve.Makes 12
Make ahead: Make egg filling 1-2 days ahead; sesame salt up to 4 days ahead. Cook and fill rolls close to serving (or make in morning using fresh bread or buns).
Feta, Spinach & Sun-dried Tomato Mini Loaves
These little savoury muffin-style loaves are lovely with cheese and ham or simply spread with butter..
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3 cups self-raising flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 cup grated tasty cheese
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2 eggs
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1¼ cups milk
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50g butter, melted
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½ cup chopped sun-dried tomatoes
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½ cup chopped steamed and cooled spinach (excess moisture squeezed out)
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½ cup (100g) crumbled feta |
Preheat oven to 200°C. Spray or line a 6-hole mini loaf tray or 6 x 1-cup capacity loaf tins (or a Texan muffin pan).
Sift flour, baking powder, soda and salt together into a large bowl. Stir in grated cheese.
Beat together eggs, milk and melted butter. Stir sun-dried tomatoes, spinach and feta into flour, then gently fold in egg mixture, stirring until just combined.
Spoon mixture into tins and bake 15-20 minutes until risen and golden. Cool 5-10 minutes before removing from tins. Makes 6
Cook’s tip: A bag of ready-washed spinach from the supermarket will yield just the right amount for this recipe. To steam the spinach, simply pierce the bag and microwave it on high for 1 minute.Cool then squeeze out water and chop.
Make ahead: Loaves are nicest when freshly made but will keep 1-2 days (warm before serving to refresh). They also freeze well.
Fruit Salad with Citrus Syrup
A mixed salad pottle of melon, kiwifruit, mango, strawberries and grapes is a great way to enjoy juicy fruit on the go.
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Syrup:
- 1 lime
- 1 orange
- ¼ cup sugar
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¼ cup water
Salad:
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¼ rock melon
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¼ honeydew melon
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¼ watermelon
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2 kiwifruit, chopped
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1 firm but ripe mango
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1 punnet strawberries, washed and hulled
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1 cup red seedless grapes
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Greek-style yoghurt and pistachios (optional) to serve |
Syrup: Finely grate zest from lime and orange then juice both fruits and measure out ¼ cup mixed juice.
Place zest and measured juice in a small saucepan with sugar and water. Heat gently until sugar has dissolved then simmer until slightly reduced and syrupy. Set aside to cool.
Salad: Peel and deseed melons and cut flesh into cubes. Place in a large bowl. Peel and slice kiwifruit and mango. Halve strawberries and grapes if large. Add to bowl and toss fruits all together. Drizzle over syrup and toss gently to coat. Chill until serving. Serve with yoghurt and pistachios. Serves 6
Make ahead: Syrup can be made 1-2 days ahead. Prepare fruit and toss with syrup the night before.
Muesli and Walnut Slice
This oaty slice is easily modified to suit whatever fruit and nuts are on hand.
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1 cup plain rolled oats
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½ cup each: wholegrain oats, shredded coconut, walnuts
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1½ cups dried fruits, eg cranberries, sultanas, dried apricots
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¾ cup sugar
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1 cup flour
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1 teaspoon baking powder
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100g butter
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½ cup golden syrup |
Preheat oven to 180°C. Line a shallow 23cm x 33cm tin with baking paper.
Melt butter and golden syrup together. Place all other ingredients in a large bowl and mix well. Pour in melted butter and syrup, mix well and press into tin. Bake 15-20 minutes until golden. Cool 10 minutes before cutting into bars. Makes about 16 pieces
Make ahead: Slice keeps well for at least 3-4 days.
Story: Jo Wilcox
Photographs: Manja Wachsmuth
Stylist: Claudia Kozub
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