Lunch

Golden-brown oyster mushrooms and chestnut mushrooms make this salad hearty and satisfying. Barley adds a pleasant bite, while bitter radicchio and juicy orange keep the rich flavours fresh.

This cauliflower version of perkedel has a soft, coarsely mashed centre and a thin, golden-brown fried coating. Fried shallot and celery leaves add savoury flavour; sambal and lime keep every bite fresh.

Crispy fried tempeh with ginger, lime and sesame gets a fresh counterpoint from apple and cabbage. Served on hearty rye bread, it makes a lunch full of savory, nutty flavors and plenty of crunch.

Coarsely mashed chickpeas with lemon, mustard and dill make a hearty topping for toasted sourdough bread. Celery and quick-pickled red onion add fresh, crunchy accents.

This Levantine pumpkin kibbeh has a soft outer layer made with pumpkin and fine bulgur, wrapped around a savory filling of Swiss chard, onion and chickpeas. Baking gives the outside golden-brown edges, while lemon yogurt adds freshness.

Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.

Salt cod is gently poached and stirred with warm milk and olive oil into a creamy, airy brandade. This version has garlic, no potatoes, and a golden-brown finish from the oven; serve with crusty bread and lemon.

These soft steamed rice sheets are filled with ground pork and mushrooms, and served with bright nước chấm, herbs and crispy shallots. You can make them at home too, using a flat, heatproof plate set over a pan of boiling water.

A sturdy, crisp-baked crust with a soft filling of eggs, cream and bacon: this Quiche Lorraine sticks to the savoury classic, without cheese. Delicious for lunch or dinner, warm or at room temperature.

Tender green lentils soak up a sharp orange and Dijon mustard vinaigrette. Raw fennel adds a fresh crunch, while toasted hazelnuts bring a hearty, nutty bite.

Buckwheat noodles, crisp cucumber and edamame get a fresh, savory dressing of ponzu and yuzu. Toasted sesame seeds, nori and crispy buckwheat add extra texture to every bite.

Crusty bread, juicy seasoned pork and fresh sweet-and-sour vegetables make this bánh mì a sandwich full of contrasts. The quick pickle and thin layer of mayonnaise balance the rich filling.

Soft, cool tofu takes on the flavor of a light broth made with kombu and ripe tomato. Crispy soba, spring onion and shiso add texture and freshness. A small meal served cold; allow time to chill the dashi as well as for the active preparation.

Thick slices of sourdough bread get a creamy layer of goat cheese and warm, briefly grilled apricots. Thyme, black pepper and toasted walnuts add herbiness and crunch; a little honey rounds out the fresh, savory flavors.

Farinata is a thin Ligurian pancake made with chickpea flour, water, olive oil and salt. A long resting time gives the batter an even texture; in a hot oven, the top develops golden-brown edges while the middle stays soft.

Grilled radicchio, juicy blood orange and hearty farro come together in a salad with a savory lemon-anchovy dressing and toasted hazelnuts. Delicious for lunch or a light dinner.

This savory tart from Nice pairs a thin, airy bread-dough crust with gently stewed onions, salty anchovies and black olives. The onions don’t brown: their mild sweetness is the perfect counterpoint to the savory topping.

This frittata with green asparagus, cheese and fresh herbs is hearty enough for lunch and comes together without much fuss. Serve it warm straight from the pan or let it cool to room temperature.

A fresh salad with an autumnal twist. A concept to develop further in the recipe editor.

Fresh, colorful, and easy to adapt to whatever you have in the fridge. Delicious for lunch or as a side dish.