125 recipes. Have a look.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Charred spiced chicken breast over a crisp cucumber, tomato, and red onion relish. Start the chicken in its yogurt marinade 30 minutes before you cook.

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.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

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.

Grilled chicken and baked croutons over romaine in a raw egg yolk and anchovy dressing. Halve the breast horizontally so it cooks through before it burns.

Roasted butternut squash and lentils in a mustard vinaigrette with arugula, feta and toasted pumpkin seeds. For lunches, pack the arugula separately.

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.