Lettuce Lunch


Lunchbox: Roasted Vegetables

Roast Vegetables salad

Roasted vegetables; hooray! Look, let’s be honest, roast vegetables are an evergreen favourite with everyone, everywhere, forever. Crispy golden potatoes. Creamy pumpkin. Earthy squash and eggplant. Sweet Brussel’s sprouts. SO GOOD.

Roast vegetable salad side

Back in the day, Amy and I pretty much lived off this type of food. It’s just that perfect combination of cheap, easy to prepare, and of course delicious. And the smell! The whole house should be filled with the smells of browning potato and caramelising goodness. Who needs candles when you can just bake up a pan of these little gems! Balance is, of course, always important – these guys need some fresh spinach leaves or sprouts to offset their richness and slow you down – remember, just because you CAN eat an entire tray of roasted vegetables doesn’t mean you should (and I have definitely done this a number of times). Lastly, finish off with something a little sharper – we went with orange and blueberries, but it’s your call – pineapple or lychee could work too! Experiment with combos and make it your own – you really can’t go wrong with such a versatile vegetarian staple 🙂

  • Potato, pumpkin, squash, eggplant, Brussel’s sprouts, spinach, sesame seeds
  • Alfalfa sprouts, spring onion, chilli
  • Orange, blueberry

Lunchbox: Rainbow Capsicums

Rainbow capsicum

Rainbow capsicum time! These little bundles of goodness went down a treat – and you can stuff them with anything you like; your favourite cream cheese or vegan alternative, vege mince, brown rice, or even a handful of even smaller capsicums – it’s capsicums all the way down! We call that one the ‘capception’.

Ok, I admit… we haven’t made the capception just yet, but one day, when the fridge is reeeeally empty except for capsicums and i’m all out of ideas… and it will be glorious.

Rainbow capsicums

I think there’s something so soothing about that gradient. Something deep within that says ‘hey, that’s nice!’. The best part is it tastes really good too – I didn’t cook the caps so they kind of serve as the fresh, crunchy vessel for a rich, creamy filling. They’re sort of like fresh jalapeño poppers, come to think of it! Well, whatever, these are delicious and you must try them out. We spiked our creamy filling with some dill and lemon juice to really make it shine, but again, you can stuff them with pretty much whatever you like; we are quite partial to these stuffed with brown rice and a vege mix too, and it’s so easy to just use leftovers – they’re the ultimate capsicum fillers! Get creative, and let us know in the comments 😀

  • Mini rainbow capsicums, cream cheese filling, dill, lemon juice, pepper, kale
  • Toasted chickpeas, red chilli
  • Strawberries, blueberries

Lunchbox: Broccolini Soba Noodles


Soba noodle time! I figured it was time to explore some Asian flavours and ended up with this apparently delicious broccolini soba bowl. I say apparently, because to be honest this one was all for Amy. You see noodles… are not my thing. I find the texture unsettling, which is of course ridiculous, but hey. I have it on excellent authority that this was a wonderful lunchbox so I’ll just leave it at that. Works for me!


You can see shimeji mushrooms are the star here – if you haven’t had the pleasure I recommend you go out and find some shimeji mushrooms ASAP! These are our absolute favourite type; we’re lucky enough to get them in the supermarket but if you can’t find them there try the markets. Anyway mixing shimeji + soba is a super earthy combo so the broccolini, spring onions and chilli are there to wake things up a bit. It’s a bit fresh, a bit savoury, a bit hearty… basically all the things you want in a lunchbox! Finish it off with a splash of sesame oil and you’re good to go 😀

  • Soba noodles, shimeji mushrooms, broccolini, spring onion, red chilli, sesame oil, flowers as garnish
  • Cauliflower, radish, peas, vegan salad dressing
  • Rockmelon

Lunchbox: Beetroot tart

Beetroot tart

Beetroot tart. Enough said right? Sign me up! Making this one was actually a whole lot of fun as I don’t really venture into the baking side of things too often, and the results actually turned out really well! As far as baking goes this might not be the most complicated or advanced recipe (ok – you could probably make this whole thing while blindfolded, I admit!) but damned if the results aren’t anything short of amazing. Naturally for something so simple, you’ve got to get the flavours just right, but really how can you go wrong with toasted pine nuts, caramelised onion, rosemary, goat’s cheese… um… I need to go make this again right now, excuse me!

Beetroot smaller

I think the reason this it works so well is because of all the contrasts. You’ve got earthy beetroot on a light, flaky crust, served up on a fresh bed of spinach and asparagus – and that’s only the first compartment! Roasted sweet potato or pumpkin to give you some hearty, long-lasting energy and crisp apple and pear with walnuts for dessert, with a little sprig of mint to cleanse the palate; talk about a roller coaster of tastes and textures right? Mixing things up like this keeps everything interesting from first bite to last and is something I always try to be mindful of when coming up with new creations.

Additionally, lavender! If you’re lucky enough to have access to fresh lavender then awesome, on it goes. Take note though, it looks beautiful and a little bit adds a very interesting flavour that really elevates things (floral, herby… a little bitter?), but just the tiniest pinch too much can turn a sophisticated tart into a potpourri pie – that’s bad!

  • Beetroot, puff pastry, goat’s cheese, toasted pine nuts, caramelised onion, lavender flowers, rosemary, asparagus, spinach
  • Roasted sweet potato
  • Apple, pear, walnut, mint