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This Iranian yogurt dip combines cool, thick yogurt with crunchy cucumber, mint and dill. Walnuts add bite; raisins bring a little sweetness. Serve as a starter with flatbread and raw vegetables.

A hearty, creamy dip made with edamame, white miso and sesame oil, with rice vinegar for freshness. Serve with crunchy radishes and cucumber for dipping.

Black olives, capers and anchovies make a robust, savory tapenade brightened with fresh lemon zest. Spoon it onto crisp toast and serve with thin slices of fennel for a light, crunchy contrast.

White beans and artichoke hearts come together in a creamy, chunky dip with a bright hit of lemon. A crisp topping of Parmesan and breadcrumbs turns golden in the oven; serve with toasted bread and thin slices of fennel.

Golden-brown rice cakes are served with a fresh, savory dip made with tomato, soy sauce and rice vinegar. Serve them warm with sesame and spring onion: a little starter to share.

Sweet, tender carrots get a kick from harissa and a bright, fresh note from orange. Serve this dip with flatbread and crunchy raw vegetables as a colourful starter.

This bright green dip pairs the gentle sweetness of peas with fresh lemon and mint. Toasted buckwheat adds an earthy crunch, while radishes, carrots and thin slices of toasted bread make this a colourful starter to share.

Salty feta, bright lemon and cool yogurt come together in a light, airy dip. Fried capers add a crisp, savory touch; bell pepper, cucumber and toasted flatbread make it a platter to share.

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.

Crisp roasted chickpeas, tangy pickled red cabbage and a creamy parsley sauce fill warm pitas. Set everything on the table and let everyone build their own sandwich.

Hearty chickpeas, juicy grapes and crisp celery get a kick from Dijon mustard and red wine vinegar. Tarragon and toasted walnuts make this a fresh, satisfying lunch; delicious with crusty bread.

Soft rice, crispy pan-fried rice and fresh vegetables make this salad a lunch with plenty of texture. Edamame provides a hearty, green base; lime, fish sauce and a little sugar balance sour, salty and sweet.

Hearty white lupini beans, crisp fennel and radishes get a fresh lift from lemon and parsley. Crispy fried capers add salty little bites throughout. Serve this Mediterranean-inspired salad with sourdough bread for lunch.

Hearty kidney beans and crisp, finely chopped vegetables make this salad a complete lunch. Lime and chipotle bring bright acidity and gentle smokiness; toasted pumpkin seeds add extra crunch just before serving.

Golden-brown roasted eggplant and warm chickpeas make this salad hearty enough for lunch. Cucumber, parsley and pomegranate seeds add freshness; tahini-lemon dressing and crisp pita bring creaminess and crunch.

Small cubes of tomato, avocado and red onion make this salad fresh and easy to eat; black beans and corn add enough bite to make it a satisfying lunch. Lime and cilantro bring everything together, while tortilla chips add a salty crunch.