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SCHOOL AS A CUCUMBER!

ALDI REVEALS EXCITING LUNCH BOX RECIPES, COSTING AS LITTLE AS 51P

Aldi, Britain’s cheapest supermarket, strikes again with best-in-class lunchboxrecipes that both kids and parents will love! With exciting and wholesome recipes, including Meatball Calzones, Layered Houmous Salad Jars and Pizza Pasta Salad they are meals that won’t just save precious time, but that are packed full of flavour, while making lunch more fun for kids. There’s a whole week worth of suggestions and they cost as little as 51p – that’s an A* from us.

MONDAY

Super Salad Wrap – 51p per portion

Serves 1, Prep Time: 10 Mins

Nobody wants to labour for hours on a Monday morning preparing packed lunches, so Aldi has created a quick and nutritious Super Salad wrap boasting a colourful range of fruits and vegetables – and at just 51p per wrap, what’s not to love?

Ingredients:

1 Tortilla

2 tbs Houmous

1 Lettuce Leaf

Carrot, shredded/grated

4 Cucumber Sticks

2 Avocado Slices (optional)

1 tbs Fresh Tomato Salsa/ Chopped Tomatoes

Handful Grated Cheddar 

Method:

Lay the tortilla out flat, spread houmous on the bottom third and place lettuce on top. Arrange the carrot, cucumber and/or avocado on top of the lettuce and add salsa. Sprinkle with cheese. Fold the bottom of the wrap up over the filling, fold sides in and then roll the wrap the rest of the way up. Cut in half, pack in greaseproof paper and put straight into a lunch box.

TUESDAY

Meatball Calzones – £1.42 per portion

Serves 4, Prep Time: 20 Mins, Cooking Time: 25 Mins

Tuesday’s lunch is a Meatball Calzone which is one of the hero lunches of the week. A bit of indulgence is crucial to get through the week and to keep the (meat) ball rolling. An irresistible 65% saving vs. Tesco will make them taste even more rewarding.

Ingredients:

360g pack Meatballs

2x385g Ready Rolled Pizza Dough

200g Tomato & Basil Pasta Sauce

2x240g bags Mozzarella

2 Garlic Cloves

60g Butter

1tbsp Fresh Parsley, finely chopped

40ml Olive Oil

60g Parmesan Cheese, grated

Freshly Ground Black Pepper

Method:

Pre-heat the oven to 200°C/Gas Mark 6. Place the meatballs on a baking tray and cook in the oven for 10 minutes, then allow to cool. Unravel the pizza dough and cut into 6 pieces. Drain the mozzarella and shred. Add a meatball to the centre of each piece of dough, with a teaspoon of tomato sauce on top and some of the mozzarella cheese. Fold the dough around the meatballs and pinch seams to close. Put the calzones on a greased baking tray, seam side down, then brush with olive oil and bake in the oven for 15 minutes. Meanwhile, peel and mince the garlic to make the garlic butter. Melt the butter in a pan, add the garlic and parsley, then season with some black pepper. When the calzones are cooked, brush them with the garlic butter and sprinkle with Parmesan.

WEDNESDAY

Layered Houmous Salad Jars – £1.37 per portion

Serves 2, Prep Time: 20 Mins

An easy way to keep packed lunches exciting is with recipes in jam jars such as this layered humous salad. A healthy, colourful lunch packed with vegetables is a sure winner.

Ingredients:

200g Houmous

100g Tinned Sweetcorn, drained

150g Piccolo Tomatoes

1 Large Carrot

4 Baby Cucumbers

1 Green Pepper

20g Rocket

10g Pumpkin & Sunflower Seeds

For the dressing:

50ml Olive Oil

Juice of ½ Lemon

½ tsp Paprika

4 Jam Jars

Method:

Peel and grate the carrot, quarter the tomatoes, finely chop the cucumbers and chop the pepper into small chunks, discarding any seeds. Divide the houmous between the 4 jars, then layer the vegetables between the jars. Whisk the olive oil with the lemon juice and paprika, season with some salt and pepper, then drizzle over the vegetables. Top with the rocket seeds and serve.

THURSDAY

Cheese and Pepper Quesadillas – £1.17 per portion

Serves 4, Prep Time: 10 Mins, Cooking Time: 15 Mins

A Mexican themed lunch on Thursday is guaranteed to go down a storm. Kids and adults alike will love this deliciously flavoured quesadilla. What’s more, it’s quick and easy to prepare meaning it’s bound to earn its place as a household staple.

Ingredients:

1 tbs Olive/Vegetable Oil

1 Green Pepper, sliced into thin strips

1 Red Pepper, sliced into strips

1 Yellow Pepper, sliced into strips

1⁄2 tsp Cumin

Sea Salt & Freshly Ground Black Pepper

1/2 tsp Lime Juice

560g Cheddar Cheese, grated

8 Tortillas

Method:

Pre-heat oven to 190°C/Gas Mark 5 and lightly grease a baking tray. Cook the peppers for 3-5 minutes in oil over medium heat and add the cumin, salt, fresh ground black pepper and lime juice. Place 4 tortillas flat on a lightly greased baking tray and place a large spoonful of peppers on each. Add a thick layer of cheese and cover with another tortilla. Bake for about 10 minutes, until the cheese has fully melted. Allow to cool, then slice into quarters and serve.

FRIDAY

Pizza Pasta Salad – 77p per portion

Serves 4, Prep Time: 15 Mins, Cooking Time: 8 Mins

Celebrate the weekend with a rewarding Pizza Pasta Salad. This bright and colourful salad served in jam jars is bound to give kids the energy they need to finish the week on a high. With each portion costing less than half of what it would at Tesco parents would be mad to miss this.

Ingredients:

180g Macaroni Pasta

90g slices Milano Salami

1 Red Pointed Pepper

5g Fresh Basil

150g Baby Plum Tomatoes

20g Rocket

200g Light Mozzarella

48ml Olive Oil

Sea Salt & Freshly Ground Black Pepper

12 Black Olives

4 Large Jam Jars 

50g Green Pesto

Method:

Cook the pasta in some boiling salted water for 8 minutes, until just tender and drain well. Stir through the pesto and season with some black pepper, then divide the pasta between the 4 jars. Finely chop the red pepper, discarding any seeds. Chop the tomatoes into quarters and chop the basil. Mix the tomatoes, pepper and basil together and divide between the jars. Thinly slice the salami and place on top of the tomatoes. Drain the mozzarella and chop finely and chop the black olives into quarters, mix together and share between the jars. Drizzle some olive oil over the top, then finish off each jar with a handful of rocket leaves and seal the lid.

-ENDS-

For further information, images or to request a sample, please contact the Aldi press team on: alditeam@clarioncomms.co.uk

020 7479 0910

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