LOCKDOWN LUNCH IDEAS TO TRY NOW
Looking to liven up your lunches? Our friends at Hām restaurant share ways to give toast a tasty twist and salads a seasonal spin in the recipes below. Best served al fresco.
Looking to liven up your lunches? Our friends at Hām restaurant share ways to give toast a tasty twist and salads a seasonal spin in the recipes below. Best served al fresco.
TOMATOES AND RICOTTA ON TOAST
Serves 2
- 200g mixed fresh tomatoes
- 2 tbsp olive oil
- 2 tsp sherry vinegar
- Sea salt
- Black pepper
- 4 large basil leaves
- 4 tbsp fresh ricotta
- 2 slices of sourdough toast or focaccia
- Cut the tomatoes into quarters and lay out on a flat tray
- Add the olive oil and sherry vinegar, season with salt and pepper, then mix well.
- Toast the bread and spread with ricotta.
- Add the fresh basil to the tomatoes and then scatter on the toast.
SPRING VEGETABLE SALAD
Serves 2
- 75g almond flakes, toasted
- 75g fresh peas, pods removed
- 4 spears of green asparagus
- 60g trimmed green beans
- ½ courgette, finely sliced lengthways, lightly salted
- ¼ of a cucumber, cut in ½ and deseeded, finely sliced
- Handful of flat leaf parsley
- 4 sprigs picked mint leaves
- 2 tsp extra virgin olive oil
- 60g Greek yoghurt
- 10ml lemon juice
- Sea salt and black pepper
- Cut each of the asparagus spears into 3 or 4 pieces.
- Set up a bowl with ice water in it.
- Put a pot of salted water on the stove and bring to the boil. Then add the asparagus first for 45 seconds. Add the green beans and cook for 1 minute. Then add the peas and cook for another minute.
- Remove the vegetables from the pot and plunge into the ice water. Once chilled, dry them on a paper towel.
- Add the courgette, cucumber, herbs and cooked vegetables to a bowl and lightly dress with olive oil.
- To make the dressing, mix the lemon with the yoghurt and season with a pinch of sea salt and black pepper.
Back to top