SEASONAL LUNCH

SEASONAL LUNCH

Modern kitchen interior with wooden cabinets, countertop, and built-in appliances. A person is standing near the cabinets, and glass jars with wooden lids are on the counter.

Here are your seasonal weekly lunch recipes!

  • Kale & Chickpea Salad with Lemon Tahini Dressing

    INGREDIENTS

    6 oz curly kale, about 5-6 cups, washed, rinsed

    2 tablespoon olive oil

    salt and black pepper

    1 tablespoon lemon juice, freshly squeezed

    ½ cup carrot

    ¼ cup red bell pepper, sliced thin

    1 ½ cup crispy chickpeas

    Dried cranberries

    Lemon Tahini Dressing

    ¼ cup tahini

    2 teaspoon honey

    ½ teaspoon dijon mustard

    1 ½ tablespoon lemon juice

    3 tablespoon olive oil

    salt

    black pepper

    METHOD

    1. Place the chickpeas on a baking tray, drizzle plenty of olive oil over them, salt and pepper and cook on 200 degrees for around 20 minutes or until crispy.

    2. In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil. Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.

    3. Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.

    4. Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.

  • Vegan Ceaser Salad

    INGREDIENTS

    4 heads of little gem lettuce

    1 small bunch of young kale – stripped from the stems

    Small bunch of chives finely chopped

    For the croutons –

    1 can of chickpeas – drained

    1 teaspoon olive oil

    ½ teaspoon sea salt

    ½ teaspoon garlic powder

    ¼ teaspoon smoked paprika

    For the ‘parmesan cheese’ –

    100 grams raw cashews

    2 tablespoons nutritional yeast

    ¼ teaspoon garlic powder

    For the dressing –

    ½ cup vegan mayonnaise

    1 tablespoons nutritional yeast

    1 clove of garlic crushed

    ½ tablespoon Dijon mustard

    1 tablespoon capers

    A squeeze of lemon juice

    Sea salt and black pepper

    METHOD

    1. Blend the dressing ingredients except the lemon juice in a high-speed blender until smooth. Taste and add the lemon juice and season with salt and pepper to taste.

    2. In a food processor, blend the ‘parmesan cheese’ ingredients until you have a fine meal consistency.

    3. To make the chickpea croutons pre-heat your oven to 200°C. Mix all the ingredients together and tip onto a parchment lined baking sheet. Roast for 20 minutes, giving them a shake half way through. They will crisp up as they cool. Set aside.

    4. Chop the lettuce into 5cm pieces and shred the kale finely. Place in a large serving bowl and toss with the dressing and ‘parmesan cheese’ until everything is well coated. Scatter over the chickpeas and chives.