Camembert & veg lunchbox ideas
These five colourful dishes combine creamy camembert with a variety of vegetables for simple, satisfying lunches—easy to prepare in one batch and ideal for taking with you.
Ingredients
Cheesy pita bread with camembert & veg
Step 1
100 g aubergine – 100 g courgette – 40 g red onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp fresh thyme, chopped
Dice the aubergine and courgette, and slice the onion. Place the vegetables in a bowl and toss with the olive oil, Kikkoman Less Salt Soy Sauce and thyme. Roast for 15 minutes at 200°C.
Step 2
120 g camembert – 1 egg – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp sriracha – 20 g Kikkoman Panko - Japanese style crispy bread crumbs – 3 tbsp olive oil
Halve the camembert horizontally. Beat the egg with the Kikkoman Less Salt Soy Sauce and sriracha. Coat the cheese in the egg mixture and then in the Kikkoman Panko. Fry for 2½ minutes on each side in olive oil until golden brown.
Step 3
3 tbsp Greek yoghurt – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 garlic clove, finely chopped – 1 tsp honey – 0.25 tsp pink pepper – 2 pita breads – 1 handful rocket
Mix the yoghurt with the Kikkoman Less Salt Soy Sauce, garlic, honey and pink pepper. Spread the mixture inside the pitas, then fill with the rocket, roasted vegetables and breaded camembert.
Tip
You can also spray the camembert with olive oil and bake it in the oven or an air fryer.
Crispy aubergine & camembert salad
Step 1
600 g aubergine
Pierce the aubergine, wrap it in aluminium foil and bake for 30 minutes at 200°C (top and bottom heat). Take the aubergine out of the aluminum foil. Leave to cool, then peel and mash the flesh with a fork into patty shapes.
Step 2
2 eggs – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 3 tsp sriracha – 1 garlic clove, finely chopped – 40 g Kikkoman Panko - Japanese style crispy bread crumbs – 75 ml olive oil
Beat the eggs with the Kikkoman Less Salt Soy Sauce, sriracha and garlic. Coat the patties in the egg and Kikkoman Panko, then fry in olive oil until golden on both sides.
Step 3
4 handful rocket – 80 g camembert – 50 g red onion – 30 g walnuts – 2 tbsp pomegranate seeds – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – 1 tsp fresh thyme, chopped
Arrange the rocket, camembert, onion, walnuts and pomegranate in a lunchbox. Whisk the olive oil with the Kikkoman Less Salt Soy Sauce, honey and thyme, and drizzle over the salad. Serve with the aubergine patty.
Tip
You can also spray the aubergine patties with olive oil and bake them in an air fryer or oven.
Grilled veg & camembert salad
Step 1
300 g courgette – 200 g aubergine – 100 g red onion – 4 tbsp olive oil – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 garlic clove, finely chopped – 1 tsp fresh thyme, chopped
Slice the courgette, cut the aubergine into half-slices and separate the onion layers. Toss with the olive oil, Kikkoman Less Salt Soy Sauce, garlic and thyme. Grill for 5 minutes on each side in a griddle pan, then leave to cool.
Step 2
100 g camembert – 40 g walnuts
Cut the camembert into triangles. Toast the walnuts and chop roughly.
Step 3
4 handful rocket
Place the rocket in a lunchbox. Add the grilled vegetables and their marinade and the camembert, then sprinkle with the walnuts.
Tip
You can also cook the vegetables on a traditional charcoal or electric barbecue, or in the oven using the grill function.
Mini camembert-courgette tartlets
Step 1
100 g camembert – 180 g courgette – 50 g red onion
Cut the camembert into strips. Slice the courgette into half-moons and the onion into thin slivers.
Step 2
3 eggs – 2 tbsp Greek yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 tsp fresh thyme, chopped
Whisk the eggs with the Greek yoghurt, Kikkoman Less Salt Soy Sauce, sriracha and thyme.
Step 3
150 g puff pastry
Line four 10 cm tartlet tins with the pastry and prick the bases. Add the vegetables, pour in the egg mixture and arrange the camembert on top. Bake for 22 minutes at 210°C (top and bottom heat). Cool on a rack, remove from the tins and transfer to a lunchbox.
Tip
You can also bake the tartlets in an air fryer.
Aubergine-courgette & camembert omelette
Step 1
100 g camembert – 100 g aubergine – 100 g courgette – 50 g red onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp fresh thyme, chopped – 0.25 tsp pink pepper
Slice the camembert and set aside. Dice the aubergine and courgette, and slice the onion. Heat 1 tbsp olive oil, sauté the vegetables, then add the Kikkoman Less Salt Soy Sauce, thyme and pepper.
Step 2
4 eggs – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 garlic clove, finely chopped – 1 tbsp olive oil
Separate the egg whites from the yolks. Beat the whites until stiff. Mix the yolks with the Kikkoman Less Salt Soy Sauce, sriracha and garlic, then gently fold in the egg whites. Heat ½ tbsp olive oil in a frying pan, pour in half the mixture and cook the omelette on a low heat, covered, for 2 minutes on each side. Repeat for the second omelette.
Step 3
300 g walnuts – 1 handful rocket
Toast the walnuts on a hot dry pan until they start to brown. Top each omelette with the sautéed vegetables and camembert from step 1. Sprinkle over the toasted walnuts, add the rocket and fold in half. Pack the omelettes into lunchboxes.
Tip
You can stir 1 tablespoon of sifted wheat flour into the omelette mixture to make it more filling. For presentation, place the omelettes on a few lettuce leaves in your lunchbox.
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