Zesty Coleslaw, Herbed Potatoes, Beans and Spinach

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Zesty Coleslaw

Half a red cabbage, finely chopped
1 large carrot, coarsely grated
Handful of raisins (or sultanas)
Juice of 1 lemon
Large handful of finely chopped corriander
Salt and pepper

Mix all ingredients together in a bowl and store in an airtight container in the fridge.


Herbed Potatoes

1 large baking potato, cut into cubes with skin on
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 teaspoon dried thyme (or any mixed dried herbs)
1 tbsp olive oil
Salt and pepper

Toss potatoes in the oil and herbs and spices and bake in the oven at 190 o for about 30 minutes, turning half way through. Store in an airtight container in the fridge.


Serve a portion of the coleslaw and the potatoes with a large tablespoon of kidney beans and a handful of baby spinach for a vegan, healthy, balanced and filling lunch.

All ingredients will keep in the fridge for up to 3-5 days, making this the perfect lunch prep for your busy work week! Just make up your lunchbox in the morning and go!

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