Salad, sliced leftover spicy Italian sausage, steamed broccolini and a little curried coleslaw. I just love how brightly green the broccolini is.

I simply sliced up one of those delicious spicy sausages and included a monkey food pick for easy eating. Jac made the coleslaw by mixing the shredded cabbage, carrot and capsicum with some of E’s brinjal (eggplant) pickles, which gave it a lovely mild curry and roasted eggplant flavour, a nice change from the usual coleslaw dressing (which I do really like).

Whenever I feel like a nice big salad, I try to pack my lunch in this bento box. In this salad I had cos lettuce, English spinach, yellow capsicum, grape tomatoes, baby carrots and South Cape low fat fetta – Danish-style and very creamy – chopped into cubes. I lightly blanched the peeled baby carrots before slicing them in half lengthways. I packed myself some Paul Newman’s Own Lime Vinaigrette in a little lion-headed bottle.