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Because who doesn’t want a Happy Lunch?

Propercorn have teamed up with Karma Cans and are delivering Happy Lunches across London!

The ‘Happy Lunch’ and the ethos behind it is particularly relevant right now with January behind us, hands up who’s already “fallen off the wagon” when it comes to New Year’s resolutions??

In order to inspire us to stay on track,  PROPERCORN has launched a lunch specifically designed to boost your mood. They’ve collaborated with renowned US scientist, Judith Wurtman PhD to perfect the combination of carbs and protein to ensure that the recipe has the best possible effect. The research behind the launch questions traditional new year carb cutting, when complex carbs such as popcorn and potatoes are thought to increase serotonin production, which in turn alleviates stress and suppresses appetite.

These delicious lunches, featuring Chargrilled corn, lemon marinated avocado, chilli and parmesan roasted sweet potato, roasted peppers and tomatoes, steamed kale, lemon and herb dressing and black rice and walnut dukkah are available to buy here & come with a packet of PROPERCORN Smooth Peanut and Almond Popcorn for dessert.

We found it to be mega filling and really good value at £8. It left us super happy!

Available to buy from


Or check out the recipe and give it a go yourself……


 A vibrant twist on a Cobb salad, this recipe is packed full of colourful, nutritious ingredients, designed to banish the winter blues. Combining creamy avocado with a crunchy, spiced dukkah, this Happy Lunch even provides 3 of your 5-a-day.


Serves 2

Prep Time: 10 mins

Cook Time: 45 mins



DUKKAH (Makes 8 servings- store leftovers in a jar for up to a month)

1.5 tbsp. black rice

½ tbsp. buckwheat

½ tbsp. hemp seeds

½ tbsp. pumpkin seeds

1 tbsp. walnuts

1 ½ tbsp. sweet paprika

1 tsp. ground coriander

1tsp cumin

salt and pepper



1 tbsp. lemon juice

2 tbsp. olive oil

1tsp water


Black pepper

1 small clove of garlic, grated

2 basil leaves, 2 coriander leaves, 2 parsley leaves, chopped



1 red pepper, sliced thickly

8 cherry tomatoes

1 corn on the cob

1 small orange sweet potato, spiralized (approx. 300g)

½ ready to eat avocado

½ spring onion, finely sliced

6 handfuls curly kale

Zest and juice of a lemon

30g Parmesan

2 pinch chilli flakes

½ tsp grated garlic

10 coriander stems, finely chopped

2 tbsp olive oil

2 tbsp red wine vinegar





  1. Heat a flat, heavy bottomed pan over a low heat, add the black rice, cover for 15 minutes, shaking every few minutes until the rice starts to pop. Remove the rice, turn the heat up slightly and add the buckwheat.
  2. Stir the buckwheat continuously over the heat for around 10 minutes, until the kernels crackle, pop and go brown.
  3. Place the seeds in an oven tray and bake for 7 minutes at 180C Fan
  4. With a pestle and mortar, grind the cooked rice to a fine powder. Add buckwheat, seeds and all the other ingredients, and grind so they are broken up but not powdered.



  1. Combine all ingredients in a small bowl and mix well



  1. Preheat the oven to 170C Fan
  2. Toss the spiralized sweet potato in olive oil, salt and pepper.
  3. Prick the tomatoes and place with the peppers and sweet potato on a lined baking tray and bake for 15 minutes, until the potato begins to change colour.
  4. Remove from the oven and put the potato to one side. Toss tomatoes and peppers in 1 tbsp of oil and the vinegar and bake for a further 30 minutes until soft and golden brown.
  5. Boil the corn in a medium sized pot of water for 7-10 minutes until soft and yellow.
  6. Boil the kale in the same water for 1 minute until just soft.
  7. Drain and brush corn with a teaspoon of oil and dust with a little salt.
  8. Place corn onto a heated griddle, rotating for about a minute, until lightly brown on all sides.
  9. Remove from the heat and slice kernels off the cob into a large salad bowl.
  10. Whilst still warm, add a dash of olive oil, ½ the lemon zest, salt and pepper to taste and mix with the roasted tomato, peppers and any juices leftover from roasting. Add ½ the grated Parmesan.
  11. Turn the oven to up 200C Fan.
  12. Dress the sweet potato in the rest of the Parmesan, olive oil, chilli flakes and a pinch of pepper and return to the oven for 5 minutes to crisp slightly. Remove from the oven and add the remaining lemon zest while the noodles are hot.
  13. Slice the avocado lengthways into three slices. Marinate in salt and lemon juice.
  14. Plate the kale and spoon on the tomatoes, peppers, sweet potato and avocado. Top with the dukkah, spring onion, coriander and dressing.



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