credit crunch winter lunch

My pack lunch of summer just isn't hacking it. For the last few weeks, it has sat, all alone, in the fridge at work while I run upstairs to the canteen to grab something warm and filling. Well, it's not easy on the cals or the coins. Something has to be done. But there's no microwave at work, so out goes bringing soup for lunch. It's going to have to be salad, but something a bit more substantial.

I'm trialling this salad this week:

Roasted vegetables with feta and boiled egg
(makes 5 servings)

1 medium aubergine, chopped
1 large pepper, chopped
2 medium onions, quartered
2 stalks worth of rosemary
1 small pumpkin, chopped
250 g mushrooms, stemmed and quartered
20 sprays olive oil
salt and pepper

250 g baby spinach
5 medium eggs
125 g feta (not reduced fat - go for the good stuff)

Season and oil the veggies and roast in a 200 C oven for 1 hour. Meanwhile, boil/coddle the eggs, plunging them into a bowl of ice water after 6-10 minutes of cooking (depending on your preference).

When the veggies are done, allow them to cool and then transfer them to a Tupperware container for the fridge.

Shell the eggs and transfer them to a separate Tupperware container for the fridge.

Each morning, take 50 g baby spinach, 1/5 of the veggies (about 150g), 25 g feta and 1 egg.

Calories per serving: 225.

Take along to work and do your best not to envy your colleagues their meals.