It’s 3pm, your concentration is waning, your eyelids are drooping and you’re ravenously hungry despite the nutritious crisp sandwich you gulped down at your desk…

But what if we told you that (surprise, surprise) your questionable lunchtime choice could be the reason you’re crashing so hard before the day has come to an end? 

Protein is critical to building amino acids, the chemicals that support muscle repair, make hormones and enzymes and help our bodies to sustain good energy levels throughout the day, with various studies all concurring that eating a high protein diet is scientifically proven to help us feel fuller for longer.

And what better way to get more protein into your diet by giving your lunch a deliciously strategic boost?

So, if you’re keen to switch up your usual soggy salad for something a bit more substantial, here are our favourite protein-packed recipes to cure your lunchtime cravings…

With creamy hummus, crunchy vine tomato and spinach and juicy grilled halloumi, this veggie bagel is super-quick and easy – a must for your weekly lunch rotation.

The method

Spread a bagel base with hummus, then top with the tomato slices, spinach and halloumi. Serve with a spicy chickpea salad and mint leaves if you really want to pack in the protein.

It really is that easy. Super-simple and delicious.

Satisfyingly salty and surprisingly filling, this twist on a classic from Crave by Ed Smith is a labour of love that’s perfect for when you have a little more time on your hands to get lost in the lunch-making process.

For the dressing

4 salted anchovies in oil, roughly chopped

1 small clove garlic, roughly chopped

1 egg yolk

½ tsp golden caster (superfine) sugar

1/3 tsp ground black pepper

20g (¾oz) parmesan, finely grated, plus extra to garnish

1 tbsp cold-pressed rapeseed oil

Juice ½ lemon (from lemon above)

The method

In a bowl combine the lemon zest, half the lemon juice, one tablespoon of rapeseed oil, half a teaspoon of salt and a few grinds of pepper. Roll the chicken in this marinade and set to one side.

Heat the oven to 220°C/200°C fan/425°F and add the chicken breasts for around 25 minutes or until the juices run clear.

For the dressing: put the anchovies and garlic in a pestle and mortar and pound to a paste. Add the egg yolk, sugar and black pepper and stir vigorously, then add the parmesan, rapeseed oil and lemon juice.

In a large mixing bowl, add the lettuce, courgette, herbs and dressing and toss through so everything is coated. Chop the chicken into strips and mix them into the salad.

Transfer to shallow bowls, scattering the crispy potatoes among the salad as you do so. Grate a little parmesan over the top and serve.

Top tip: use leftover Sunday roasties so you have crispy potatoes at the ready.

Not a salad lover? Switch things up with this zesty, protein-packed chicken bagel. It’s super-quick to make but still scores serious flavour points.

The method

Mix lime rind, coriander and mayonnaise together, spread onto the bagel.

Top with avocado, sliced chicken and red onion.

Serve with a wedge of lime and a green salad.

With the Warburtons Protein Thin Bagels packing 8g of protein, this tasty treat needs to make a cameo in your weekly lunch schedule.

Tried and tested by our Strong Women editor, Miranda Larbi, this high protein chickpea omelette topped with a sweet and tangy mango salsa from Bettina Campolucci Bordi’s Happy Vegan Food is a must-try. 

For the filling

Handful of rocket or baby spinach

1 avocado, sliced

1 small spring onion (scallion), chopped

1 tbsp pomegranate seeds, optional

For the mango salsa

1 tomato, finely chopped

1/2 mango, flesh finely chopped

1 tbsp chopped coriander

Salt and black pepper, to taste

1/2 red chilli, chopped

Drizzle of olive oil

The method

Put all the omelette ingredients into a bowl, except for the shallot and pepper. Give everything a good mix and set aside for 10 minutes.

Meanwhile, make the salsa by adding all the ingredients to a bowl and giving it a good mix.

In a hot frying pan, add a drizzle of olive oil and fry the shallot and pepper for about five minutes.

Add the omelette mixture to the pan exactly as you would a traditional omelette and make sure it is evenly spread over the base.

Fry for five minutes and then flip it over to cook the other side.

Get out a serving plate and transfer the omelette to it. Add one handful of rocket on one side, a spoonful or two of mango salsa, some sliced avocado, some spring onion and the pomegranate seeds, if using.

Eat the omelette flat or fold it over on one side so that it’s shaped like a half moon and enjoy.

Sometimes you can’t beat a classic prawn cocktail sandwich, and this protein-rich version will power you through the 3pm dip and beyond…

The method

Lightly butter two slices of Warburtons Protein Loaf to give your sandwich a powerful 16g protein punch. 

Give the mayo, ketchup and Worcestershire sauce a good mix together, and then coat the prawns in the sauce.

Fill your sandwich with the prawn mix and garnish with a little dill and/or lemon.

Elevate your lunch with Warburtons’ Protein Thin Bagels and Protein Power Loaf.