Ditch the salad
Lunch in less than
10 minutes

Hannah Pownall
The Guide Editor

Hannah is our resident Editor of The Guide. Having worked across various beauty brands, as well as 7 years experience as a makeup artist, she brings a mix of journalism with real beauty knowledge.

"Your local lunch spot does not want you to read this!"


It can get boring buying the same old salad from your local lunch spot, and when you’re time poor you don’t want to spend hours in the kitchen prepping meals. That’s why we’ve rounded up three super easy recipes that will turn lunchtime into your favourite meal time.

Simply cook these the night before, and you’ll have delicious lunches for the week!

Beetroot, Asparagus and Chickpea Salad with Hummus


Olive Oil
1 x Red Onion
1 x Clove of Garlic
2 x Bunches of Asparagus
1 x Beetroot
1 x Tin of chickpeas

Lemon & your fave dip to serve (we suggest Hummus)


Chop beetroot into small chunks, pop in a bowl with a dash of water and microwave for 5 mins. While this is happening, warm a pan on a medium heat with some olive oil. Dice red onion and mix with crushed garlic on the pan, lightly browning. Turn the heat up and add in chopped asparagus, chickpeas and cooked beetroot. Add some salt and pepper, and stir around on pan for approx. 4 minutes. Remove from heat once the asparagus is cooked to your preference.

Serve with a squeeze of fresh lemon and a dollop of your favourite dip.

Broccoli, Pea and Tomato Frittata


4 Eggs
¼ Cup milk
1 cup cheese of your choice - Goats Cheese/Mozzarella/Tasty
Salt & Pepper
Whatever is in your fridge! We recommend;
Handful of chopped cherry tomatoes
1 cup of chopped Broccoli
Handful of Peas

Optional: If you want to add some extra tastiness, add some rashers of bacon.


Beat eggs, milk, salt and pepper in a bowl until blended. Mix in your filling & cheese. Heat butter in a nonstick pan over a medium heat until hot. Pour in mixture; cook over a low to medium heat until eggs are set (6 minutes). Cover and let stand until eggs are set and no visible egg liquid remains.

Cut into wedges to serve and add some rocket or spinach for extra greens.

Penne Pasta with Tomato, Rocket & Feta


2 cloves of Garlic
1 cup of Penne Pasta (or any pasta you like)
1 cup of Cherry or Roma Tomatoes
1 can of Diced Tomatoes (400grams)
1 tbsp Oregano
1 cup Rocket
1 cup of Feta (or goats cheese of your choice)

*if you have more time, you can add 50 grams of Pancetta. Simply add this to the pan when frying off garlic, and cook for 6-8 minutes before adding sauce.


Bring some water to the boil and add your pasta. Heat oil in a pan over a medium heat until hot. Add crushed garlic, let brown for a minute, then add diced tomatoes, cherry tomatoes (cut in halves), oregano and salt & pepper. Bring to the boil and let simmer for a few minutes. Once your pasta is cooked, add into the pan and combine.

Remove from heat and add in your rocket and feta on top to serve.

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