Lunch-recipes

5 Summer Salad Recipes

Indulge in a healthy summer salad which is packed with vitamins, nutrients and will also keep you away from snacking.

Experiment with some seasonal fruits, vegetables, and even nuts and grains for a delicious meal which is quick and easy to prepare for lunch or dinner. Try some of the following salads if you need some inspiration tonight.

RELATED: Light Guacamole Salad Recipe

White bean and avocado salad

Ingredients: tahini, avocado, miso paste, rice vinegar, soy sauce, lime, vegetable broth, broccoli, white beans, olive oil, kale, pumpkin seeds

The only thing you need to do is boil the white beans until tender, then whisk them with the miso sauce. Prepare the vegetables, then serve.

5 Summer Salad Recipes

Rainbow Salad

Ingredients: pepitas, flax seeds, poppy seeds, red cabbage, carrots, green pears, mint, walnuts, lemon juice, olive oil, beets

Prep your food processor, then combine the seeds until they are slightly crumbly in texture. Slice the beets, cabbage and carrots, then arrange on a plate to serve with the dressing of your choice.

5 Summer Salad Recipes

Roasted sprouts and kale

Ingredients: brussel sprouts, olive oil, sea salt, kale, ground pepper

This is the perfect salad if you’re low on supplies, but still want to create something really tasty. Toss the sprouts with olive oil and salt, then bake in the oven until golden brown. Remove from the heat, and prepare with the rest of the salad.

5 Summer Salad Recipes

Red onion salad

Ingredients: red onion, apple cider vinegar, coconut sugar, sea salt

While the name might sound a little off-putting, this salad is actually full of taste and flavour (not to mention that it’s really good for you!). Serve with fresh tahini and mint for extra fresh flavour.

5 Summer Salad Recipes

Watermelon tomato salad

Ingredients: watermelon, tomato, cucumber, avocado, mint, olive oil, greens, salt and pepper

We’re finishing off this list with a classic summer salad, featuring fresh and juicy watermelon. Serve with feta cheese cubes, and season with olive oil for some extra texture and flavour. Yum!

5 Summer Salad Recipes

What are some of your favourite summer salads?

Images via In My Bowl, Susty Party

May 21, 2015

5 Healthy Lunch Recipes Under $5

Tired of wasting all of your money on food and drinks? So are we! Prepare your own healthy meals at home to save some extra cash, plus you will know exactly what’s included in your food. We have tracked down five easy lunch ideas under $5 for those who don’t mind being a bit thrifty.

RELATED: Healthy BLT Sandwich Recipe

BLT Sandwich

Ingredients: 2 rashes bacon, 2 slices wholemeal bread, Iceberg lettuce, 1/2 ripened tomato, 1 teaspoon mayonnaise or tomato sauce.

Who can resist a classic BLT Sandwich, yum! We love them so much that we even provided a recipe on SHESAID, but this one is even better (and will save you some extra money as well).

5 Healthy Lunch Recipes Under $5

Chicken Lettuce Wraps

Ingredients: 1/2 kg chicken mince, olive oil, butter lettuce, 1 tablespoon chilli flakes, 1 tablespoon soy sauce

Use chicken mince instead to save a little extra money (plus, it’s so quick and easy to cook – even for beginners in the kitchen). Season with chilli flakes, then transfer into a bed of lettuce.

5 Healthy Lunch Recipes Under $5

Couscous Salad

Ingredients: 1/2 cup couscous, 1/4 cup crumbled feta, olive oil, lemon juice, 1/2 red grapes

A delicious couscous salad is perfect if you’re watching your weight, but still want to feel satisfied after your meal. Enjoy with crunchy red grapes and crumbled feta cheese over the top for extra flavour. Replace the grapes with cherry tomatoes or olives if they’re not your thing.

5 Healthy Lunch Recipes Under $5

Beet Salad with Goat Cheese

Ingredients: 2 beets, 2 tablespoons walnuts, 1 cup mixed greens, 2 tablespoons balsamic vinegar, crumbled goat cheese

Try this light spring/summer take on a traditional salad for a healthy lunch or dinner meal. Perfect for those who are vegetarian, make sure to add some of your favourite seasonal vegetables into the mix.

5 Healthy Lunch Recipes Under $5

Turkey Pesto Panini

Ingredients: Leftover bread, 1/2 cup pesto, 1/3 cup mozzarella, 1 cup chopped turkey, 2 tomatoes, 1/2 avocado

Make use of that panini and leftover turkey for this yummy snack for lunch time. Place all of the ingredients into a lunch press and cook for 2-3 minutes until golden brown.

5 Healthy Lunch Recipes Under $5

Images via Food, Damn Delicious, Two Peas and Their Pod, Clean and Delicious

April 26, 2015

Healthy Chicken, Feta and Almond Salad Recipe

This chicken feta and almond salad is served with a raspberry vinaigrette, so it’s a great recipe to whip up in the warmer months. With a variety of fresh herbs and spices, it’s a healthy and versatile meal that you can enjoy for lunch or dinner.

RELATED: Easy Lamb Roulade Recipe

Ingredients

Chicken

5 peppercorns

1 cardamom pod

½ tsp fennel seed

1 tsp sea salt

Zest of 1 lemon

4 free range chicken breasts

Olive oil, for cooking

30g butter

100ml Minchinbury Blush (Rosé)

Dressing

⅓ punnet fresh raspberries

50 ml red wine vinegar

Pinch of sugar

150ml olive oil

Sea salt and cracked pepper, to taste

Salad

100g freekah (or cracked wheat), cooked

100g mixed greens

100g rocket leaves

½ bunch flat parsley, leaves picked

½ bunch fresh basil, leaves picked and torn

⅔ punnet fresh raspberries

150g persian feta

50g toasted almonds

Method

  1. In a small frying pan, lightly toast the peppercorns, cardamom and fennel until aromatic. Grind in a mortar and pestle with salt.
  2. Trim any excess fat from chicken breast. Pat skin dry and season well with spice mix and lemon zest.
  3. In a frying pan over medium heat, seal the chicken skin side down in a little olive oil and butter until golden. Flip over and finish cooking the chicken. When almost cooked add a splash of Minchinbury Blush to deglaze the pan juices. Rest the chicken.
  4. For the dressing, combine all ingredients into a glass jar, secure the lid and shake well to infuse.
  5. In a large bowl, add freekah, lettuce, rocket, herbs and raspberries. Add raspberry dressing and gently turn to coat the leaves. Arrange on a serving platter.
  6. Dice the cooked chicken and place onto the salad. Top with feta, almonds and a few more raspberries.
February 11, 2015

Janelle Bloom’s Warm Caponata And Rice Salad

The perfect summer side – as tasty as it is filling!

Preparation time 15 mins

Cooking time  25 mins

Serves  4-6 as a side

Ingredients

1 cup SunRice long grain rice, rinsed

1 1/2 cups water

2 red capsicum, chopped

2 yellow capsicum, chopped

2 red onions, sliced into 1cm-thick slices

3 garlic cloves, sliced

2 tbsp extra virgin olive oil

1/2 tsp dried oregano leaves

375g mixed gourmet tomatoes

1/2 cup Kalamata olives

1 tbsp red wine vinegar

1 tbsp baby capers

1 cup flat leaf parsley leaves

Extra virgin olive oil to serve

Method

  1. Preheat oven to 200°C. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Transfer to a large bowl, set aside to cool.
  2. Meanwhile, put the capsicum, onions and garlic onto a large baking tray. Drizzle with oil. Sprinkle with oregano. Season.  Roast for 15 minutes until just tender. Add tomatoes, olives and vinegar. Roast for a further 10 minutes until just warmed through.
  3. Add the rice, capers and parsley to the warm vegetables. Season, toss to combine. Drizzle with extra virgin olive oil. Serve warm or at room temperature.

Tip: Great served with barbecue prawns, chicken, lamb or beef.

November 19, 2014

Oven-Roasted Roots Frittata Recipe

Ever find it difficult to stick to your daily serving of greens and vegetables? Not only are frittatas a delicious lunch-time meal, but they work with almost any filling you give them! Although this recipe better suits autumn/winter veggies, you can still experiment with your favourites for an irresistible midday snack.

RELATED: Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Ingredients

600g autumn/winter vegetables (shallots, onions, carrots, squash, pumpkin, parsnip, celery, beetroot, and potatoes for the filling).

1 large garlic clove (chopped)

3 tbsp olive oil

7-8 large eggs

Mixed herbs (parsley, chives, thyme)

20g Parmesan cheese

Sea salt and cracked pepper

Method

  1. Preheat the oven to 190ºC, and while that’s heating up peel the shallots or onions and slice into halves.
  2. Peel the carrots and cut into small slices, deseed the pumpkin/squash then cut into 2-3cm cubes. Do the same to the parsnip, celery, and beetroot before cutting the potatoes slightly smaller (1-2cm cubes).
  3. Load the vegetables into an oven-proof dish and garnish with garlic, olive oil, salt and pepper before tossing well. Roast for 30-40 minutes until the vegetables are tender and beginning to caramelise.
  4. Beat the eggs with a handful of chopped herbs, seasoning with salt and pepper. Pour the egg mixture over the vegetables, then carefully place the Parmesan cheese over the top. Cook for a further 10-15 minutes or until the egg starts to colour.
  5. Leave to cool, then transfer to a chopping board before cutting into thin slices.

Image and Recipe courtesy of The Telegraph

November 2, 2014

Grilled Peach And Burrata Salad Recipe

Tired of having the same old, plain salad? Spice it up by trying out this grilled peach and burrata recipe, which is simple and easy to recreate. If peach isn’t in season, feel free to use another sweet fruit, which will also work just as well. Onto the recipe!

Ingredients

1 small red onion

1 tbsp olive oil

2 tsp balsamic vinegar

1/4 cup balsamic vinegar

1 tbsp brown sugar

2 peaches or nectarines (sliced in half, pitted)

1 tbsp olive oil

3 cups argula

1 ball burrata cheese

Method

  1. Prepare the caramelised onions by first heating the olive-oil over low heat. Spread them carefully in a single layer across the pan, and let them cook slowly for 20-30 minutes. When onions are brown, add a touch of the balsamic vinegar and cook for just a few more minutes. Then set aside.
  2. For the glaze, combine the balsamic vinegar and brown sugar into a saucepan over medium heat. As the mixture starts to simmer, turn down to a low heat and cook for 10 minutes before setting aside to cool down.
  3. Brush the peaches with olive oil, then heat up a pan over medium heat and sizzle until they are brown. This should only take a few minutes, then set aside.
  4. Layer the argula, peaches and caramelised onions to create the salad. Then slice the burrata into small pieces before adding the balsamic glaze.

Image and Recipe via Two Red Bowls

August 18, 2014

Summer Salad With Watermelon, Avocado And Feta

If you’re interested in preparing a fresh and healthy lunchtime meal, look no further than a delicious summer salad. These are great options for lunch and dinner since they are packed with good fats, but also boast plenty of natural vitamins and minerals. Not only do salads take a short time to prepare, but they can be packed and eaten on-the-go, and at any time.

Ingredients

4 cups cut watermelon (into small cubes)

1 ripe avocado, cut into small pieces

½ red onion, thinly sliced

½ cup fresh mint

2 tablespoons olive oil

1 tablespoon freshly squeezed orange juice

1 teaspoon coarse sea salt

¼ teaspoon black pepper

½ cup crumbled feta cheese

Instructions

  1. Grab a large bowl, and place the watermelon, avocado and red onion slices into it. Don’t forget to add the mint for a fresh taste of flavour as well.
  2. Prepare the dressing by whisking the olive oil, lime juice and some salt and pepper for seasoning. The dressing should be mixed thoroughly before drizzled carefully over the salad.
  3. Gently stir the entire salad, and then pop it into the fridge for about an hour. This will allow all of the different flavours to infuse the rest of the salad.
  4. When the salad is ready to be served, sprinkle the feta cheese over the top of the watermelon. This will ensure that the feta won’t melt and become greasy.

Recipe and images via Fool Proof Living

July 11, 2014

5 Easy Lunches To Bring To Work

How often do you find lunches which are both nutritional and tasty at the same time? Stop buying lunches from the store, and why not save some money and prepare a healthy meal at home. You can personalise the meal to your taste, and also create something new and different for each day. Well, what are you waiting for? Get inspired by some of these yummy lunch ideas which the entire family can try.

1. Salad in a jar

This is probably the perfect idea for a filling and tasty lunch meal. Although, why in a jar? Not only does it look more presentable, but it keeps the salad from getting soggy (then you’ll be less likely to throw it out!). Fill the bottom with dressing so it doesn’t interfere with the rest of the ingredients. The second layer will be mostly vegetables such as cucumber, carrots and beans. The third layer will hold avocado, meats, cheese and the main filling, the the top will be for the spinach or lettuce. When it’s lunch time, simply remove the food from the jar and mix together.

2. Vegetable pizza roll-ups

Not only do these rolls look exactly like cinnamon buns, but they are filled with loads of vegetables and are extremely rich in protein. This fun meal will surely keep you fuller for longer, and works perfectly with any of your favourite vegetables for a yummy taste.

3. Grilled eggplant and capsicum salad

This extremely filling sandwich is certainly unlike any other you’ve seen or tasted before. Packed with nutritious eggplant, red capsicum and avocado on wholewheat bread, it is a perfect lunch which is sure to keep you full until dinner time, at least.

4. Spring rolls with peanut sauce

These aren’t your typical spring rolls, but a much healthier alternative packed with carrots, cucumber, fresh chicken and broccoli pieces. Prepare the spring rolls overnight, then simply bring them into work and warm them up when you’re ready to eat. If you want an even healthier alternative, make the wrap out of lettuce instead of rice paper for an added crunch.

5. Greek salad sandwich

A portable and easy meal to eat if you’re constantly on-the-go, and want a snack to tide you over for the rest of the afternoon. On the bread, prepare a cream spread made from chickpeas, parsley, feta cheese and lemon juice. For the toppings be sure to include some chopped red onions, cucumber and tomato for genuine Mediterranean flavour.

Ideas via Petit Foodie, Closet Cooking, Babble, Food and Other Stuff

Images via Food and Other Stuff

By Felicia Sapountzis

July 3, 2014

Healthy Lunch Ideas: Spicy Pineapple Chicken Salad Recipe

Sick of the same old sandwiches and looking for some healthy lunch inspiration? This spicy chicken pineapple salad is packed with bright, bold flavours and is delicious on its own, or we also like it with leftover rice or noodles. Try it for a tasty, light spring dinner as well.

Serves: 4-6
Preparation Time: 25 minutes
Cooking Time: 15 minutes 

Ingredients

1/2 cup ZOOSH Kung Pow Sweet Chilli with a hint of Garlic Dressing
2 skinless chicken breast fillets
1/2 cup sugar
1/4 cup water
1/2 cup roasted peanuts
Olive oil spray
1 medium pineapple, peeled, cut in half lengthways, cored and thinly sliced
1 large red capsicum, thinly sliced
1/3 cup coriander leaves
1-2 red chillies, seeded and finely chopped

Method

1. Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad.

2. Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour. Working quickly and carefully, add the peanuts to the toffee and then spread using 2 forks in a single layer on a foil lined tray. Allow to cool.

3. Remove the chicken from marinade (discard the marinade), spray with oil and chargrill or panfry for 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly.

4. Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately.

Do you usually buy your lunch or make your own?

October 13, 2013

Maggie Beer’s Bacon, Walnut and Pear Salad Recipe

One of our favourite celebrity chefs Maggie Beer shares a delicious salad recipe combining ripe pears with crunchy walnuts and golden, crispy bacon. It makes the perfect dinner party entrée or light lunch.

Ingredients
2 Tbsp (40mls) extra virgin olive oil
2 ripe pears
½ cup walnuts
6 rashers belly bacon
4 strips lemon zest
3 Tbsp (60mls) vino cotto
1 cup rocket leaves
1 Tsp (5mls) lemon juice
Sea salt and cracked black pepper

Method
1. Peel, core and slice the pears into 1/8’s. Cut the bacon into 3 cm pieces.

2. Heat the olive oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

3. Add the whole walnuts and toss through.

4. Continue to cook until the pears are golden and the bacon crispy.

5. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

6. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

What’s your favourite salad recipe?

September 3, 2013