4 Mediterranean Lunch Recipes to Look Forward To

Summer is made for good food, long lunch breaks and those little everyday moments of enjoyment. That’s why we’ve put together four of our favourite lunch recipes: fresh, simple and full of Mediterranean flavour.

Whether you’re eating at home, packing lunch for work or university, or enjoying it outside in the sunshine, these recipes bring a little taste of Andalusia to your lunch break.

Chimichurri Steak Lunchbox

Juicy steak, couscous and fresh chimichurri turn a simple lunchbox into a meal you can look forward to all morning.

The Argentinian chimichurri, made with fresh herbs, garlic and chilli, gets an especially fruity and aromatic flavour from Venta del Barón Extra Virgin Olive Oil. Perfect with steak, but also delicious with roasted vegetables, chicken or as a dressing for a couscous salad.

Ingredients

For the steak and couscous

• 150–200 g steak
• 80 g couscous
• A handful of cherry tomatoes, halved
• Salt and freshly ground black pepper
• A drizzle of Venta del Barón Extra Virgin Olive Oil

For the chimichurri

• 1 small handful of fresh parsley, finely chopped
• 1 small handful of fresh coriander, finely chopped
• 1 garlic clove, finely chopped
• ½ small red chilli, finely chopped
• 3 tbsp Venta del Barón Extra Virgin Olive Oil
• 1 tbsp red wine vinegar
• A squeeze of fresh lemon juice
• Salt and black pepper

Method

Prepare the couscous according to the packet instructions and leave it to cool slightly.

Season the steak with salt and pepper. Heat a frying pan until very hot, add a little olive oil and cook the steak to your preferred doneness. Leave it to rest for 5–10 minutes, then slice.

For the chimichurri, mix together the parsley, coriander, garlic and chilli. Add the olive oil, red wine vinegar and lemon juice, then season with salt and pepper to taste.

Add the couscous, cherry tomatoes and steak to your lunchbox. Spoon a little chimichurri over the steak and pack the rest separately so you can drizzle it over just before eating.

Our tip: Make a little extra chimichurri while you are at it. Kept in the fridge, it is also delicious with roasted vegetables, potatoes, chicken or cold pasta.

Mediterranean Chickpea Salad with Feta

Colourful, satisfying and full of Mediterranean flavour, this salad proves that a simple lunch can be anything but boring.

Chickpeas help keep you full for longer, while tomatoes, cucumber, pepper, fresh herbs and feta add plenty of freshness. All it needs is a simple dressing made with high quality olive oil and lemon.

Ingredients

• 1 can of chickpeas, rinsed and drained
• ½ cucumber, diced
• 150 g cherry tomatoes, halved
• ½ red pepper, diced
• ¼ red onion, finely sliced
• 75 g feta, crumbled
• A handful of fresh parsley
• A few fresh mint leaves

For the dressing

• 3 tbsp Venta del Barón Extra Virgin Olive Oil
• Juice of ½ lemon
• 1 tsp dried oregano
• Salt and freshly ground black pepper

Method

Add the chickpeas, cucumber, tomatoes, pepper and red onion to a large bowl.

Whisk together the olive oil, lemon juice and oregano to make the dressing, then season with salt and pepper to taste.

Pour the dressing over the salad and gently toss everything together. Finish with the feta, parsley and fresh mint.

Enjoy straight away or keep it in the fridge for later. If you are taking it to work or university, pack the dressing separately and add it just before eating.

Mediterranean Tuna Salad with White Beans

Quick to prepare, fresh and satisfying, this Mediterranean tuna salad is perfect for days when you do not have much time to make lunch.

Tuna and creamy white beans make up the base, while crisp cucumber, cherry tomatoes, red onion and fresh herbs keep everything light and fresh. A simple dressing made with high quality olive oil brings all the flavours together.

Ingredients

• 1 can of high quality tuna, drained
• 1 can of cannellini beans or other white beans, rinsed and drained
• ½ cucumber, diced
• A handful of cherry tomatoes, quartered
• ¼ red onion, finely sliced
• A handful of fresh parsley
• 1 tbsp capers, optional

For the dressing

• 3 tbsp Venta del Barón Extra Virgin Olive Oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and freshly ground black pepper

Method

Add the white beans, cucumber, tomatoes, red onion and parsley to a bowl. Add the tuna and gently break it into larger pieces.

For the dressing, whisk together the olive oil, lemon juice, Dijon mustard and honey. Season with salt and black pepper to taste.

Pour the dressing over the salad just before serving and gently toss everything together.

For your lunchbox: Pack the dressing separately in a small container and add it just before eating. This keeps the vegetables crisp and the salad tasting fresh.

Citrus Salad with Feta & Fresh Mint

Bright citrus, salty feta, fresh mint and high quality olive oil. Sometimes the simplest combinations are the most delicious.

Orange and grapefruit make this salad wonderfully fresh and summery. Olives, feta and crisp salad leaves bring a Mediterranean feel, while the mint adds a beautifully light and refreshing touch.

Ingredients

• 2 large handfuls of mixed salad leaves
• 1 orange
• 1 pink grapefruit
• ½ cucumber, thinly sliced
• ¼ red onion, very finely sliced
• 60–75 g feta
• A small handful of olives
• A generous handful of fresh mint
• 2–3 tbsp Venta del Barón Extra Virgin Olive Oil
• 1 tsp Venta del Barón Vinegar
• Salt and freshly ground black pepper

Method

Peel the orange and grapefruit, removing as much of the white pith as possible. Then cut them into slices or individual segments.

Place the salad leaves in a bowl or lunchbox and top with the citrus fruit, cucumber and red onion.

Crumble the feta over the top, then add the olives and plenty of fresh mint.

Just before eating, drizzle generously with Venta del Barón Extra Virgin Olive Oil and a small splash of vinegar. Finish with freshly ground black pepper and a pinch of salt.

If you would like to make it a little more filling, add some chickpeas, quinoa or grilled chicken.

Make Your Lunch Break Something Special

A good lunch does not need a long list of ingredients or hours of preparation. Often, all you need are fresh ingredients, simple preparation and a high quality olive oil that brings out the best in every flavour.

Whether you are enjoying lunch at home, taking it to work or university, or eating outside in the sunshine, we hope these four recipes bring a little taste of Andalusia into your everyday life.