Lunch

Golden-brown mushrooms, crunchy cabbage and a fresh sauce made with coriander, lime and tahini make these corn tortillas a satisfying lunch. Cook the mushrooms in batches so they brown nicely instead of steaming.

Roughly mashed avocado, thin slices of radish and creamy yogurt with chili oil turn crisp sourdough toast into a fresh, zesty lunch. The toppings come together quickly; toast the bread just before serving so it stays firm.

Golden-brown corn flatbread is topped with creamy feta, crisp corn kernels and a fresh cucumber-and-herb salad. Chili oil adds a gentle, warming kick.

Soft rice noodles, a creamy but spicy fish curry, and a generous handful of crunchy vegetables: with kanom jeen nam ya, every bite strikes a different balance. Set the toppings out separately so everyone can mix and match.

Hearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.

Soft red lentils and fine bulgur come together to make hearty, spiced köftes with lemon, parsley and pul biber. Serve them in crisp lettuce leaves for a fresh lunch you can eat with your hands.

Hearty green lentils are dressed with a fresh orange vinaigrette and served in crisp radicchio leaves. Goat cheese makes them creamy, while toasted pumpkin seeds add a nutty crunch.

Tender chickpeas, wilted spinach and a fresh squeeze of lemon come together in a hearty Greek lunch. Serve the stew with bread to soak up the lightly thickened cooking liquid.

This colorful kimbap fills soft rice seasoned with sesame oil with spinach, thin omelet, sautéed carrot and crisp pickled daikon. Letting the fillings cool first keeps the nori sheets firm and makes the rolls easy to slice.

A thin sheet of rice paper turns crispy in the frying pan, topped with just-set egg, spring onion, and chili. A fresh lime and herb sauce completes this quick lunch.

Golden waffles with sweet corn and spring onion get a fresh, zippy topping of smoked trout, lemon cream and dill. A savoury lunch you can have on the table in about 35 minutes.

Thin slices of potato and onion turn tender in olive oil and come together with egg to make a substantial, golden-brown tortilla. Serve it in wedges at room temperature with a fresh tomato salad; handy for a brunch you can mostly prepare ahead.

This Levantine flatbread gets a fragrant layer of za’atar and olive oil before baking. Serve the warm, lightly crisp wedges with cool labneh, ripe tomato and crunchy cucumber.

Crispy corn tortillas, green salsa with bright, tangy tomatillos, and a fried egg: these chilaquiles are hearty enough for brunch, but come together without any complicated steps.

Hearty rye bread, lemon mayonnaise and small shrimp make a creamy base; cucumber, radish and dill bring freshness and crunch to every bite. An open-faced lunch sandwich you can have on the table in fifteen minutes.

Spiced, crumbly lamb on warm flatbread, with juicy tomato, parsley, red onion and tangy sumac yogurt. Set the toppings out separately so everyone can build their own flatbread.

Shrimp with garlic, fresh cucumber and carrot, a zesty lime dressing and crispy rice noodles: this soft wrap brings together different textures without complicated prep.

A hearty sandwich with creamy black bean purée, sweet grilled pepper and fresh tomato salsa. Radish and golden corn add a crunchy bite; serve the torta straight away, while the bread is still crisp.

Golden-brown cauliflower with cumin and paprika, crispy chickpeas and a fresh lemon yogurt sauce, all tucked into a soft roll with lettuce and quick-pickled red onion.

Crispy fried white fish, crunchy cabbage and a spoonful of fruity amba turn warm flatbread into a hearty lunch with bright acidity and plenty of texture.

A thin omelet makes a soft wrap for black beans, spinach, avocado and tomato. Toasted corn adds a crunchy touch, while the fresh sauce with lime, coriander and chili keeps every bite lively.

Soft, sweet roasted pumpkin, salty feta and spicy yogurt turn warm flatbread into a hearty lunch. Raw red onion, fresh herbs and crunchy pumpkin seeds add contrast in every bite.

Crusty baguette, thin slices of roast beef and crisp cornichons: with tarragon mayonnaise and watercress, this generously filled lunch stays fresh and balanced.

Golden-browned halloumi, juicy nectarine and fresh mint make this lunch wrap savory, fruity and lightly tart all at once. Pickled red onion and toasted sunflower seeds add extra zing and crunch.