Fresh, colorful, and easy to adapt to whatever you have in the fridge. Delicious for lunch or as a side dish.
Wash the vegetables. Cut the cucumber, bell pepper, and tomatoes into bite-sized pieces.
Mix the olive oil and lemon juice with pepper and salt.
Toss the vegetables with the salad greens and dressing. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.