The joys of the office lunchbox

Orzo salad with sun dried tomatoes, feta & grilled chicken
I am often asked why I go through the trouble of bringing a homemade lunch into work almost every single day. The puzzled faces I receive from most people (including daddy dearest) boils down to two things. Firstly, I work in a shopping mall so food choices are aplenty if you are not a fast food snob like me I suppose. Secondly, why go through all the trouble? On most days I finish work late and people assume that I have better things to do than slave away at the stove after a long day of briefs and confused clients. 

The ritual of preparing lunch for the office is a habit that I picked up in London while on a mission to save some cash. At my last workplace, it was common practise for my colleagues to bring their own meals from home rather than eating properly at a restaurant or buying a takeaway. Working in picturesque but ridiculously expensive Notting Hill did have its downfalls. During our lunchtime strolls for fresh air, most of us would imagine walking in the shoes of the posh yummy-mummy window shopping at lovely boutiques. However we were quickly brought back down to reality when faced with paying 12 quid for an artisan sarnie while on the measly salary of the creative agency industry rather than the earnings of the Notting Hill glitterati. When I did the math, bringing my own lunch equated to saving an average of £50 a week! That’s about a weekend’s worth of drinks at the pub! I was convinced and eagerly joined the lunchtime microwave queue without looking back. Those office microwave catchup sessions became something that I looked forward to everyday. From its original practical intentions, they turned into a fun occasion to find out what type of meals other people were eating, sample foods, swap recipes, suggest restaurants, discover the closet office foodie/chefs that were so excellent at cooking they could have quit their day jobs, and best of all the numerous incidents of food envy.

This outlook is something that has stayed with me despite my move to the land of cheap food available everywhere/anywhere/anytime. It’s something I’ll continue to practise even if it means cooking meals late at night or lugging Tupperwares around like a little school kid. In KL, lunch options are a heavy fare – think mixed rice, big portions of noodles, or bad carb laden sandwiches sure to have you fighting the urge to snooze at your desk during that important 5pm conference call. The typical day at the office goes by in such a chaotic haze, before you know it, it’s past midday and you are absolutely ravenous, conveniently grabbing the first meal in sight. It’s easy to make bad food decisions. By making my own lunch ensures that I carefully plan my meals to ensure that they are healthy and nutritious.

Since time is rarely ever on my side when I’m preparing food for the next day, I like to make sure that the cupboard is always well equipped with the basic ingredients. Salads are great quick fix meal but it’s a safe assumption that the average person cannot live on plain greens forever. I swear by cold salads with base ingredients such as cous cous, quinoa, and wholewheat penne to help make the salad more filling. Sandwiches like the classic egg or grilled mushrooms are always reliable. More than often, I find that my lunchbox becomes an outlet for food experimentation. I only ever get to sit down to eat my own cooking during the weekend. On the week day, by the time I get home and cook, it’s way too late for a full on dinner. So rather than eat the meal right then and there, I’ll still insist on cooking up a storm and pack up the new creations for work the next day. I try to cook a portion that will last two days as it allows a rest from the kitchen the following evening. 

Recently post my barley disaster, I cooked orzo for the first time, using it as a cold rice/pasta salad. I was pleasantly surprised at how the orzo had a light, refreshing feel unlike the usual heaviness associated with most white pastas. For this particular meal, my mom was keen to knick some of the salad for her dinner so I served this with grilled lemon & rosemary chicken though the Orzo could easily work by itself as a lovely, light summer salad. The sweet taste of a Mediterranean summer to break up the drudgery of the working day versus convenient mall food? No contest. 

Orzo salad with sun dried tomatoes, feta & grilled chicken

The Ingredients
Orzo, sun dried tomatoes (not in oil), cherry tomatoes, walnuts, pine nuts, spring onions, chicken breast, dried rosemary, lemon juice, salt & pepper. For the dressing: olive oil, red wine vinegar, a sprinkle of brown sugar.

The Preparation
1. For the grilled chicken, marinate meat in lemon juice, dried rosemary, salt & pepper. After twenty minutes grill the chicken pieces.
2. Cook orzo as per packet instructions (this is cooked the same way you would cook pasta). Drain.
3. Mix cooked orzo with chopped spring onions, diced sun dried tomatoes, and halved cherry tomatoes.
4. Toast walnuts and pine nuts and when brown, add to orzo mixture.
5. To make dressing whisk the olive oil, brown sugar, salt & pepper, and red wine vinegar.
6. Drizzle dressing onto orzo salad and top with grilled chicken.  

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3 thoughts on “The joys of the office lunchbox

  1. mmmm yummy. I’m definitely going to try this one!

    Could take out the cheese and try a thai theme with this one – lime, fish sauce, soy….could be interesting. coriander….mmmm. Just came to me. I’m an idea machine! I’ll let you know.

  2. Unless you’re spending a bomb! Outside food tastes all the same. I’m getting sick and tired of finishing a meal only to have the lasting irritation of “MSG mouth” to try and quench.

    Keep packing the lunch!

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