Chances are that you will have had some street food one lunchtime, perhaps a bánh mì (Vietnamese sandwich), or maybe a bao (Chinese steamed bun), or another dough-encased concoction. Authentic or not, when done well, this type of fast meal is pretty unbeatable, ticking all the boxes of sour, sweet, salty and more-ish. These options don’t require your own food truck.
• Sabich, an Israeli street food, is a new discovery of ours. A pitta sandwich stuffed with fried aubergines, hummus, pickles and boiled egg; really, what’s not to like? Top and tail an aubergine and peel the skin in vertical stripes, leaving some on (this handy tip we read online makes chewing the sandwich easier). Cut into 2cm round slices. Fry in a generous amount of oil, until meltably soft. Cook your room-temperature egg(s) in boiling water for 7½ minutes, then run under cold water. Dice some baby plum tomatoes, cucumber, spring onions and chop some parsley then mix with lemon juice and a pinch of salt for a speedy salad. Decant hummus and tahini into separate little containers, along with some pickled green peppers or red cabbage, if you have them. Toast a large pitta and wrap, and pack all other components separately. To assemble: spread pitta with hummus, add salad, aubergine and a peeled, sliced egg, then season, drizzle with tahini and top with pickles.
• Tacos are quick to assemble and you can be inventive with your toppings (and eke out any weekend barbecue meat). If you don’t have leftovers, smoked mackerel is a good option – just break one fillet into chunks. For your other toppings, first quick-pickle some thinly sliced red onion in lime juice with a pinch of salt, then chop mango into small chunks and mix with lime juice, salt and thinly sliced red chilli. Pack everything separately. Come lunch, warm your tortillas if you can (coolchileco.co.uk do proper taco-sized gluten-free corn ones) and top with mackerel, mango salsa and pickled onions.
• Pav bhaji is the Indian worker’s vegetable curry, served with a soft bread roll (so no faffing about with rice!) and thinly sliced red onion. Begin by frying onion in butter or ghee and add chopped carrot or squash. Add a splash of water, then follow with a tikka curry paste, and extra ground cumin, cayenne, and coriander. Add yellow split peas, and some boiling vegetable stock. Cover and simmer until the peas are tender, adding yoghurt and lemon towards the end of the cooking time. Pack in your lunchbox alongside some thinly sliced red onion coated in lemon juice, and your bread roll.
• Chicken and vegetable skewers equal summer, so if you’re having a Sunday barbecue this weekend, make extra for lunch on Monday. Vegetables keep best but if you’re a meat lover, try and go for fattier cuts. Chop up boneless chicken thighs, peppers and onions and coat in a yoghurt and curry spice marinade or homemade satay sauce (peanut butter, soy sauce, chili, finely chopped onion and sesame oil) after skewering. Enjoy with a yoghurt, herb and lemon dipping sauce on the Monday to counter any toughness.
• Caroline Craig and Sophie Missing are authors of The Little Book of Lunch (Square Peg)
