It's back to school time!

Lunchbox ideas


Carrot and chickpea patties

Serves: 3-4


  • 1 tbs olive oil
  • 1 small red onion, finely chopped
  • 425g tin macro organic chick peas, drained
  • 2 carrots, peeled, grated
  • ½ cup fresh wholemeal breadcrumbs made from wholemeal soft sandwich bread
  • 1 egg
  • 1 bazaar lebanese bread wholemeal, cut into triangles


  1. Heat 1 teaspoon of the oil in a medium-sized frying pan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Set aside to cool.
  2. Place chickpeas in a food processor and process until crumbs form. Transfer to a large bowl. Add the onion mixture, carrot, breadcrumbs and egg. Using clean hands, mix until well combined. Shape mixture into 12 patties.
  3. Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 2-3 minutes each side or until golden. Set aside to cool. Cover and refrigerate remaining serves until required. Serve with pita bread.


Egg, spinach and hummus sandwich

Serves: 1


  • 2 slices of wholemeal soft sandwich bread
  • 2 tsp hummus
  • 1 boiled egg, mashed
  • 20g sliced cheese
  • 10g baby spinach leaves


  1. Spread bread with hummus.
  2. Top with egg, cheese and spinach.
  3. Top with second slice bread.


Fruity yoghurt bark

Serves: 8
Prep time: 5 minutes


  • 600g light Greek-style yoghurt
  • 1/2 cup raspberries
  • 1/2 punnet strawberries, sliced
  • 1/2 passionfruit, pulped



  1. Line a baking tray with cling wrap.
  2. Blitz yoghurt and raspberries and spread evenly on prepared tray.
  3. Decorate with strawberries and passionfruit and place in the freezer until completely frozen. Cut into shards to serve.

Tip: Swap flavours and purée mango and top with banana, or purée blueberries and top with mango and raspberries.