And more dinner leftover-to-work lunch ideas

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	Forwarded this email? Subscribe here for more Mango and Corn Slaw with Peanut Tofu And more dinner leftover-to-work lunch ideas Claudia Brick Feb 23   READ IN APP   I’m often asked by friends what recipes I use for work lunch meals, and I have to admit I rarely prep food purely for lunch – it’s usually a dinner with excess leftovers. This is a prime example of that over summer. It may seem like a lot of chopping, but with a mandoline you can slice everything incredibly finely in 15 minutes tops (a kitchen must – we have this one which is great). The herbs are also key. Use as much as you like of coriander, Thai basil and either regular mint or Vietnamese mint (or both!), depending on what’s available. The mango and corn slaw keeps well for around 3 days in the fridge, and the peanut tofu makes enough for 4-5 total serves. You can take it to work with extra avocado and Japanese mayo to make it fancy, and rice depending on hunger levels. Get the recipe here. A few more ideas for summery leftover dinner-to-work lunches: Make a Greek salad with chopped cos, cherry tomatoes, cucumber, feta, black olives and add tuna and/or chickpeas. Lots of cracked black pepper and salt. Dress with lemon juice and olive oil. This pea, spinach and lemon risoni salad – add smoked salmon, use whatever green vegetables you have. Ottolenghi’s corn, pumpkin and feta salad with hummus Meera Sodha’s eggplant, green bean and thai basil stir fry Zucchini soba noodles with peanut tofu Zucchini ginger udon noodles Spring lemon, white bean, green beans and avocado salad And when there are no leftovers? I keep a stash of good toast in the freezer to pull out to make avocado toast at work (try adding feta or smoked salmon to be extra luxe). A lunch worth looking forward to is important, in my opinion. Thanks for reading the brick kitchen! Subscribe for free to receive new posts and support my work. Subscribed   Like Comment Restack   © 2025 Claudia Brick Melbourne, Australia Unsubscribe