26 Aug 2016Last updated


Time to revamp your office packed lunch box

Sick of boring canteen food? We got our favourite chefs to put together gourmet packed lunches you can make yourself and take to the office

Added 15:44 | 8 May 2013
  • Grilled vegetable panini

    Grilled vegetable panini.

    Source:Stefan Lindeque/ANM Image 1 of 4
  • Beef tenderloin baguette

    Beef tenderloin baguette.

    Source:Grace Paras/ANM Image 2 of 4
  • Paprika and rosemary chicken salad

    Paprika and rosemary chicken salad.

    Source:Grace Paras/ANM Image 3 of 4
  • Pastrami bagel

    Pastrami bagel.

    Source:Stefan Lindeque/ANM Image 4 of 4

Grilled vegetable panini

Pack a multigrain panini with grilled vegetables, sliced avocado, grated cheese and labneh. Marinate vegetables such as courgette, artichoke, tomato or bell peppers in balsamic vinegar before grilling to add more flavour.

Snacks: potato wedges, green salad, a handful of roasted almonds
Drinks: water with slices of lemon, fresh orange juice
Chef Yogesh Rambhujan, Balance Café

Beef tenderloin baguette

Packed lunch tips

Avoid too much salt. If including nuts, choose the blanched unsalted kind. For more protein, beef jerky and biltong are good to snack on. Limit your dairy – try soya yogurts and drinks. Check out the Japanese store Daiso for handy containers.

Slice open a crusty baguette and fill with beef tenderloin, plus onions and mushrooms sautéed in olive oil with thyme and garlic. As its name suggests, tenderloin – also known as fillet – is the most tender of cuts. An easy way to cook it is to grill it – as rare or as well-done as you like. Just remember to let the steak rest for about ten minutes before slicing it.

Snacks: fruit salad, a small slice of cheesecake, chocolate (preferably 70 per cent cocoa dark chocolate)
Drinks: chilled fruit smoothie
Chef Paul de Visser, Ruth’s Chris Steakhouse

Paprika and rosemary chicken salad

Marinate a chicken breast in paprika and rosemary, then grill and slice. Toss
with organic mixed lettuce, blanched asparagus, cherry tomatoes, red kidney
beans and grilled peppers in a fresh lemon vinaigrette dressing. If you think
you’ll still be hungry, fill a baguette with Norwegian smoked salmon, chopped
boiled eggs, chopped white onions, cream cheese, sour cream and chives.

Snacks: fresh fruit with low-fat yogurt drizzled with raw honey, Falafal Chips,
macaroons – one each of orange and green tea flavour
Drinks: sunrise mocktail made from fresh orange juice, fresh red apple juice and fresh carrot juice
Chef Dede Kuswara, The Pantry, Dubai

Pastrami bagel

Fill a wholemeal bagel with pastrami, caramelised onion and blue cheese. It’s
easy to caramelise onions; finely slice one large brown onion, heat 1tsp olive
oil in a frying pan and cook onion over a medium heat for about 30 minutes.
Cooking onions slowly like this brings out their natural sweetness, which goes
well with the blue cheese.

Snacks: hummus, vegetable crudités, cherry tomatoes, banana
Drinks: fruit-flavoured Actimel, fresh juice such as orange, watermelon or pineapple
Chef Nicolas Vass, The Address Dubai Marina