Packing a quick lunch for work...

FUSILLI & GRAPE SALAD
Serves 1
50g fusilli pasta, blanched
7 broccoli florets, blanched
½ red bell pepper, oven roasted and diced
5 baby tomatoes, halved
3 basil leaves, torn by hand
6 green grapes
6 black grapes
½ tbsp cottage cheese crumbled
FOR THE DRESSING
½ tbsp olive oil
½ tsp lemon juice
3 peppercorns, crushed salt to taste
3 red grapes, crushed
½ tsp red chilli flakes
A pinch of dry oregano
Take the blanched pasta in a bowl; add broccoli, red bell pepper, tomatoes, basil and grapes. Toss gently.
Whisk all the dressing ingredients together.
Gently toss the pasta and vegetables in dressing.
Arrange in a lunch box and sprinkle crumbled cheese on top.

BROWN BREAD CHEESE SANDWICH
2 brown bread slices
1 tsp butter
50 g cottage cheese, cut into 1cm strips
2 tbsp green chutney
1 onion chopped
½ capsicum, deseeded and chopped
2 springs coriander leaves, chopped
Salt to taste
¼ tsp chaat masala
2 lettuce leaves 3 mint leaves
FOR THE GREEN CHUTNEY
1 bunch coriander leaves
½ bunch mint leaves
2 green chillies chopped
1tsp cumin seeds
Salt to taste
½ tsp sugar
To prepare the green chutney, blend the ingredients in a mixer for a couple of minutes. Add water to adjust consistency.
Toast the bread slices on a griddle. Spread with the butter.
Mix the cottage cheese, the chutney, onion, capsicum and coriander leaves. Sprinkle salt and chaat masala over.
Arrange lettuce leaves on one slice. Spread the cottage cheese mixture on it, followed by the mint leaves, top with other slice.