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Back to work and school lunch ideas

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Why not mix up your lunches and try something new? Here's just a few ideas to inspire you...

Fish finger tacos with tartar sauce:

Fish Finger Tacos With Tartar Sauce

Try these tasty tacos with a twist. 


  • 8 Co-op mini wheat and white tortilla wraps
  • 380g pack Co-op breaded jumbo cod fingers
  • 3 tbsp Co-op extra virgin olive oil
  • 2 tbsp Co-op mayonnaise
  • Zest and juice of ½ lemon
  • 1 tbsp capers, drained and roughly chopped
  • 1 tbsp flat leaf parsley, roughly chopped
  • 150g Co-op frozen British garden peas


  1. For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
  2. Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
  3. Bake for 12-15 mins, until crisp and golden
  4. Cook the fish fingers according to the pack instructions
  5. Allow to cool, then cut into bite-size pieces
  6. Meanwhile, shake together the oil, mayonnaise, lemon juice, capers and parsley in a jar
  7. Season and set aside
  8. Cook the peas according to the pack instructions, drain, then mash lightly with the lemon zest
  9. To serve, stuff the taco shells with the crushed peas and fish fingers, then drizzle over the tartar salsa

Chickpea rainbow salad:

Chick Pea Rainbow Salad

Brighten up your day with this colourful salad.


  • 1 red onion, thickly sliced
  • 400g can Co-op chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • ½ tsp cumin seeds
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tbsp Co-op olive oil
  • 1 tbsp finely chopped flat leaf parsley (leaves and stalks)
  • 1 tbsp Co-op red wine vinegar
  • 2 Co-op little gem lettuces, leaves separated
  • ½ x 230g pack Co-op cocktail tomatoes on the vine, halved
  • 2 Co-op wholemeal pitta breads, roughly torn


  1. Preheat the oven to 240°C/fan 220°C/gas 9
  2. Put the onion on a baking tray, along with the chick peas, all the spices, and 1 tbsp of the olive oil
  3. Season, toss well to coat, then roast for 20 mins
  4. Mix the parsley with the vinegar and remaining olive oil to make a dressing, then season to taste
  5. Put the lettuce and tomatoes in a bowl, add the dressing and toss together
  6. Out of the oven, push the chick peas and onion to one side of the tray
  7. Lay the torn pitta on the other side, then roast for 5 mins
  8. Top the salad with the roasted chickpeas and onion, then serve with the toasted pitta chips

BLT fusilli salad:

Blt Fusilli Salad

Indulge in this delicious pasta dish.


  • 230g pack Co-op cocktail tomatoes on the vine
  • 1 tsp Co-op olive oil
  • 2 Co-op Irresistible smoked streaky bacon rashers
  • 200g Co-op fusilli pasta
  • 3½ tbsp Co-op reduced fat crème fraîche
  • 1½ tbsp Co-op reduced fat mayonnaise
  • 1 tsp wholegrain mustard
  • Zest and juice of ½ lemon
  • 1 Co-op little gem lettuce, shredded


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Put the tomatoes on a baking tray and drizzle with the oil
  3. Season, then roast for 20 mins, adding the bacon for the last 10 mins of cooking time
  4. Meanwhile, cook the pasta according to the pack instructions
  5. Mix the crème fraîche, mayonnaise, mustard, lemon zest and juice, then season
  6. Drain the pasta, reserving a few spoonfuls of the cooking water
  7. Chop the cooked bacon, then toss with the tomatoes, pasta and lettuce
  8. Loosen the crème fraîche mixture with a splash of the reserved water, then stir into the pasta and serve immediately

Smoky Mediterranean roasted veg and hoummus stonebaked pitta bread:

Smoky Mediterranean Roasted Veg And Hoummus Bfree Stonebaked Pitta Bread

These pitta breads are bursting with flavour.


  • 4 stonebaked pitta breads
  • 3 peppers red, yellow or orange
  • 400g cherry vine tomatoes
  • 3 garlic cloves
  • 2 tbs olive oil
  • 1 heaped tbs sweet smoked paprika
  • 10 pitted black olives
  • ¼ cup toasted pine nuts
  • 1 tbs extra virgin olive oil
  • Salt and pepper
  • 2 tbs roughly chopped flat leaf parsley

To Serve:

  • 200g good quality hoummus
  • 100g rocket or other salad leaf


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Deseed and chop the peppers into large chunks
  3. With the skin left on give the garlic clove a bash with the back of a knife
  4. In a large baking add the tomatoes, the peppers, garlic, olive oil and a good pinch of salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes
  5. When the vegetables are ready, they will be soft and lightly charred on the edges
  6. Remove from the oven and break the olives into the tray
  7. Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste
  8. Add the pine nuts and roughly chopped parsley to tray and gentle stir everything together. Set aside until you are ready to serve
  9. When your ready to eat, lightly toast the 4 stonebaked pitta breads, cut one side open with a knife. Spread a couple of tbs of hoummus onto one side, fill with the roasted vegetable mix and some salad leaves
  10. Enjoy immediately or wrap up in foil for a packed lunch

Veggie club sandwich:

Veggie Club Sandwich

End the week with this towering veggie club sandwich.


  • 120g Co-op cooked beetroot, grated
  • 2 tbsp Co-op Greek style yogurt
  • 1/4 tsp dried mint in a bowl
  • 4 tbsp Co-op reduced-fat houmous
  • 2 slices wholemeal bread, toasted
  • 1 small red pepper
  • 2 handful spinach leaves


  1. Mix beetroot, yogurt and mint in a bowl with a little seasoning
  2. Spread houmous over 2 slices of toasted bread
  3. Thinly slice the red pepper and divide over the toast
  4. Top with 2 more slices toast, spreading half the beetroot mixture and a handful of spinach leaves on each
  5. Secure with a cocktail stick or skewer and serve

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