Plough-on-Lunch The Recipe

Plough-on-Lunch The Recipe

As the children head back to school after the Easter break why not give their usual sandwich a twist?

A balanced lunch followed by a filling healthy snack a few hours later helps you avoid being tempted by unhealthy convenience foods during the mid-afternoon "slump" and on the way back home from work.  This new ploughman's lunch fits well within GDA expectations, is tasty, colourful and filling.

Suitable for vegetarians


2 wholemeal pitta breads, halved

For the filling

30g PILGRIMS CHOICE Extra Mature Cheddar cheese, grated

1 small red pepper, deseeded and chopped
1 stick celery, chopped
4 tbsp canned sweet corn
A little shredded lettuce

Lunch accompaniments

2 tbsp chutney

10 drained olives
Pickled onions or gherkins, as desired
6 cherry tomatoes
Fresh apple
(Additional extra for hungry men – 25g peanuts)

For the dressing

2 tbsp Greek yogurt
1 tbsp balsamic vinegar, (optional)
Handful fresh basil, torn, or good pinch mixed herbs

Coarsely ground black pepper

Mid-afternoon accompaniment

Small handful grapes (about 20)


1 Mix together the filling ingredients.

2 Make the dressing.

3 Coat the filling with the dressing and generously fill each halved pitta pocket.

4 Prepare the accompanying ingredients and serve with the pittas.

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