125 recipes. Have a look.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Tuna steaks seared rare with potatoes, green beans, boiled eggs, and olives in a lemon and Dijon dressing. Sear the tuna last so it is warm on the plate.

Seared sirloin tossed with cucumber, tomato, shallot, mint and coriander leaf in a lime, fish sauce and chili dressing. Slice the beef while it is warm.