Make the most of seasonal new potatoes with this hearty salad from Nicola Graimes who partners them with radishes, watercress and salty feta cheese. Turn it into dinner with some grilled fish on the side.
A summery soba noodle salad from Alexander Gershberg is packed with a rainbow of different ingredients. Serve the salad toppings on a big platter and let everyone choose their own.
Photo: Inbal Bar-Oz[Missing Credit]
This spin on shawarma using salmon — from Fabienne Viner-Luzzato — is as flavourful as it is colourful. Assemble your own filled pitas at the table.
Photo: Chiswell Studios[Missing Credit]
If you're feeding a crowd, my crumb-topped salmon fillet with rainbow veggies will fit the bill.
Shiri Kraus's spiral vegetable tart is packed with healthy veggies and is far easier to prepare than it looks.
Photo: Inbal Bar-Oz[Missing Credit]
My harissa tuna with pomegranate and cucumber salsa ticks all the boxes - spicy, sweet and summery — and it's super easy and quick to prepare.
Sarah Mann-Yeager's zesty
cod and lemon tray baked with olives and potatoes is not only delicious but also baked in one tin - meaning less washing up.
10. Salma Hage’s fresh-flavoured
pea and za’atar falafel can be made with frozen peas for a wonderful lunch or supper. Smother with tahini sauce and serve on laffa or puffy pita for the full experience.
[Missing Credit]
11. Denise Phillips’s ingenious
noodle wraps are stuffed with healthy vegetables and good to go in lunch boxes or on picnics.
[Missing Credit]12. Annie Rigg’s hearty vegan
freekeh salad with peas and beans is another make-head option that will last for a few days of packed lunches and/or picnics.
Originally published in the JC on July 19 2023 (updated version)
