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Creative Lunch Box Ideas

Creative Lunch Box Ideas

Fresh Takes on Midday Meals Who says lunch boxes have to be boring? Wave goodbye to the mundane sandwich and hello to a world of flavours with our creative lunch box ideas! With fresh, local produce, your lunch box can become the highlight of your day. From zesty rice paper rolls to zucchini and feta muffins and chicken and corn mini pies, there’s no limit to the delicious, nutritious meals you can create. Let’s make lunchtime exciting again!

Rice Paper Rolls with Chicken and Vegetables

Ingredients:

  • Rice paper wrappers
  • Cooked chicken breast, thinly sliced from Camberwell Market Poultry
  • Thinly sliced vegetables (carrots, cucumber, capsicum)
  • Avocado slices
  • Lettuce leaves
  • Fresh herbs (mint, coriander)

Instructions:

  1. Soften a rice paper wrapper by dipping it in warm water for a few seconds until pliable.
  2. Lay the wrapper flat and place lettuce leaves in the centre, topped with slices of chicken, avocado, and your choice of sliced vegetables.
  3. Add a few leaves of mint or coriander for a fresh flavour.
  4. Fold the bottom of the wrapper up over the filling, then fold in the sides and roll up tightly.
  5. Serve with a dipping sauce like sweet chilli or hoisin.

Zucchini and Feta Muffins

Ingredients:

  • 2 cups self-raising flour
  • 1/4 cup olive oil
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 large zucchini, grated
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh herbs (such as dill, parsley, chives), finely chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 180°C and grease a muffin tin.
  2. In a large bowl, combine the self-raising flour with a pinch of salt and pepper.
  3. In another bowl, mix the olive oil, milk, and beaten eggs. Stir this wet mixture into the flour until just combined.
  4. Fold in the grated zucchini, crumbled feta, and fresh herbs.
  5. Spoon the mixture into the muffin tin and bake for 20-25 minutes, or until the muffins are golden and cooked through.
  6. Let them cool slightly before packing into the lunch box. These muffins offer a healthy, savoury treat that’s perfect for a midday snack.

Chicken and Fresh Corn Mini Pies

Ingredients:

  • Shortcrust pastry, ready-made
  • Cooked chicken, shredded from Golden Rooster Poultry
  • Kernels from 2 fresh ears of corn
  • Béchamel sauce (white sauce)
  • Shredded cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 180°C.
  2. Cut the shortcrust pastry into circles and press into the cups of a muffin tin.
  3. In a bowl, mix the shredded chicken, fresh corn kernels, a few tablespoons of béchamel sauce, and a handful of shredded cheese. Season with salt and pepper.
  4. Spoon the mixture into the pastry cups.
  5. Top with another circle of pastry, press to seal the edges, and prick the top with a fork.
  6. Bake for 20 minutes or until the pastry is golden.
  7. These mini pies combine the heartiness of the classic meat pie with the freshness of corn, creating a savoury lunch box delight.