The mid-work break for lunch is a welcome event to socialise with co-workers and get away from the desk. This in turn is a golden nugget for restaurants when it comes to incoming footfall! Meeting guests’ lunch expectations, however, is a whole different game. But one thing is a given: they consistently appreciate nourishing dishes served quickly.
Our chefs have come up with some easy-to-prepare, vegetable-based lunch pairings for you to add to your Lunch Daily Specials—and they’re hearty enough to please your meat-loving guests too.
Roasted Cauliflower and Chili
When roasted, cauliflower takes on a full, earthy musk flavor. Spicy ingredients such as chilies emphasize the sweetness of the cauliflower.
Red Cabbage and Ginger
Spicy ginger compliments the robust red cabbage and gains a bittersweet taste when stir fried. You can also use these ingredients raw to make a nourishing salad.
Spinach and Chickpeas
Spinach and chickpeas are a centuries-old pairing. Combine wilted spinach with chickpeas and cumin for a North-African salad, or make a farinata of chickpeas served with toasted chickpeas.
Rice and Beans OR Rice and Lentils
Make a hearty Middle Eastern Majadara (rice and lentils with brown rice) as a side dish or the base for a Middle Eastern rice bowl. Also consider making a hearty “fajita” with brown rice, beans with vegetables.
Chickpeas and Tahini
The classic components of hummus give your guests a great source of plant-based protein. Combine into a paste or create a chopped salad with chickpeas and tahini served with herbs and a complementing dressing.
