Dubai Week

STAYING IN: Happy desk eating with Sophie’s Healthy Lunchboxes

Tired of squashed sandwiches or lukewarm leftovers? These wholesome lunchboxes from Sophie’s bistro will help you turn over a new leaf at lunchtime.

 

Roasted Beetroot & Grapefruit Salad

Sophie's Healthy Lunchboxes beetroot

Ingredients (makes enough for four lunches)

  • 300 grams Beetroots
  • 200g Fresh grapefruit
  • 3g Salt
  • 15ml Agave syrup
  • 2g Black pepper
  • 12ml Olive oil

Method

  • Preheat oven to 180°C/160°C fan.
  • Wash beetroot. Pat dry, Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes.
  • Meanwhile, prepare remaining ingredients.
  • Wearing, gloves peel and discard skin from beetroot. Cut beetroot into 2cm pieces.
  • Cut the grapefruit in half, top to bottom (not around the centre).
  • Lay one half flat on the cutting board and whittle away the skin, leaving as much fruit as you can behind.
  • Take off all of the thick peel. Slice off the top cap of peel. If there are thick ropes of pith still left on the grapefruit, peel these away.
  • Slice carefully into one segment of the grapefruit, as close to a membrane as possible, and make a slit to loosen the segment of fruit.
  • Make a slit on the other side, as close to the membrane as possible, and loosen the fruit completely. Lift out the segment of fruit.
  • Think of this process like removing pages of a book, in between the covers. Repeat. At the end, you should have a loose book of membranes with the fruit removed.
  • Gently stir in a bowl with beetroot, grapefruit, agave syrup, salt, pepper and olive oil, toss and serve.

 

Raw Mixed Vegetable Salad

Sophie's Healthy Lunchboxes raw

Ingredients (makes six lunches)

  • 50 grams Kalamata olives
  • 5g Fresh basil leaves
  • 50g Red bell pepper
  • 50g Yellow bell pepper
  • 50g Green bell pepper
  • 50g Fresh tomato
  • 50g Fresh cucumber
  • 50g Fresh white onion
  • 3g Salt
  • 3g Black pepper
  • 10ml Olive oil

 

Method

  • Wash the bell peppers. Remove stems and seeds, cut into small cubes. Place into bowl.
  • Peel the white onion and cut into small cubes as well.
  • Repeat for tomato and cucumber.
  • Add all the mixed vegetables in a bowl, then add olives and chopped fresh basil and mix well, adding salt, pepper and olive oil.
  • While it tastes good if eaten right away, it tastes even better if left to marinate covered in the refrigerator overnight.

 

Roasted Brussels, Carrot & Broccoli Salad

Sophie's Healthy Lunchboxes Brussels

Ingredients (makes six lunches)

  • 200g Brussels sprouts
  • 200g Carrot
  • 200g Broccoli
  • 3g Garlic
  • 3g Salt
  • 3g Black pepper
  • 15ml Olive oil

Method

  • Preheat oven to 180 degrees C.
  • Toss sprouts, broccoli, carrots, add olive oil, salt and garlic. Arrange in single layer on large rimmed baking sheet and roast for 10 minutes till vegetables are tender and golden brown, stirring once halfway through.
  • Toss sprouts in remaining olive oil and add salt, pepper.
  • Vegetables can be roasted up to one day ahead. Cool slightly cover and refrigerate.
  • Toss vegetables with herb dressing or lemon dressing. Serve warm or at room temperature.

 

Chucked out all your Tupperware? Sophie’s on the Palm Jumeirah will dispatch a super-healthy lunchbox, whether you need vegan variety, a protein punch or simply something other than sandwiches, starting from AED 23. 11am-9pm.

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