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Lunchbox Recipe’s

BACK 2 SCHOOL

Easy Cous Cous Salad

Ingredients
• 200g couscous  • 270ml vegetable stock
• 4 tomatoes  • 340g sweetcorn, drained
• ¼ cucumber  • 1 small red onion, chopped
• 6 dried apricots  • 2tbsp olive oil
• Juice ½ lemon  • 3tbsp chopped parsley
• 2tbsp sunflower seeds

Method
1. Put the couscous into a large bowl add the stock. Cover and leave to soak for 10 mins.
2. Meanwhile, prepare all the vegetables and put them in another bowl with the apricots, add the olive oil and lemon juice, season and mix together.
3. Use a fork to fluff up the couscous then add the veg mixture, the chopped parsley and seeds. Toss together & serve.

Lemongrass & lime herby chicken kebabs

Ingredients
• 2tbsp soy sauce
• 1 lemongrass stem, finely chopped
• Grated zest & juice of a lime
• 1 garlic clove, crushed
• 2tbsp fresh coriander, chopped
• 600g chicken breasts, cut into chunks
• Salt and freshly ground black pepper

Method
1. In a bowl, mix together the soy sauce, lemongrass, lime zest and juice, garlic and chopped coriander.
2. Add the chicken and season. Mix well, and marinade for 30 mins.
3. Preheat the grill to high. Thread the chicken pieces on to kebab sticks. Grill for 8–10 minutes, turning often.

Hummus & tomato wraps

Ingredients
• 4 tortilla wraps
• 200g pot of any hummus, flavoured or plain
• 2 large tomatoes, chopped
• 1 bag of mixed leaves
• Salt and freshly cracked black pepper

Method
1.Lay each wrap flat on the work surface and spread over 50g of hummus.
2. Top with a handful of salad leaves and some diced toma toes, and season with little salt and pepper. Roll and serve.

Mini Sausage Rolls

Ingredients
• ½ small garlic clove
• Handful parsley, chopped
• 400g pack sausagemeat
• 375g pack ready-rolled puff pastry
• 1 beaten egg, to glaze

Method
1. Heat oven to 200C. Crush garlic and salt using a pestle and mortar. Mix in the parsley and stir in 50ml cold water. 2. Place the sausage meat in a food processor, then pour the seasoned mixture in.
3. Unroll the pastry and cut in half, lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg.
4. Cut each roll into 10 pieces, and place on a baking sheet. Brush more egg on the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through.

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