How to win at lunch in under 15 minutes

Nail this simple tuna salad mix and you’ll never have to face the food court lunch rush again. To avoid soggy sandwiches, transport your tuna salad in a container, before staging an emotional reunion with your sandwich slices in the office kitchen at lunch o’clock.

This lunch is a piece of toast. No, really! The combination of spinach, artichoke and cottage cheese is already popular as a dip, we’re just taking it highbrow by spreading it onto a slice of crusty bread and popping it under a grill. Molto buono!

This is how to do lunch on-the-go. Not just quick and easy to make and full of salty/spicy flavor, it’s a true one-hander – so you can keep scrolling through emails, take it to the park or devour it on the way back from the gym.

It only takes 10 minutes to add a little color to your lunching life. This exotic but seriously simple no-cook salad has a lot going on: the red/purple leaves of radicchio bring a fresh crunch and a spicy/bitter flavor that perfectly contrasts the citrus tang of grapefruit. Meanwhile, the tuna anchors it all down and fills you up.

This healthy flavor explosion takes olive tapenade off the antipasto plate and throws it into your salad. Once you get the hang of making your own chunky tapenade (just chop olives, pumpkin seeds and basil then mix with garlic, olive oil and balsamic vinegar), the rest is as simple as tossing salad.

If your usual salad bowl leaves your stomach growling by 2pm, our fresh and filling Korean alternative will be a game changer. It’s as simple as adding a couple of boiled eggs to a bowl of rice, then your toppings – including kimchi, the spicy Korean take on sauerkraut. You’ll find kimchi with other pickled vegetables in your local supermarket or at Korean or Asian grocers.