Fresh, Green & Crunchy: Our Favourite Spring Lunch Ideas
After a long winter of hearty soups, roasted vegetables and comfort food, there's something particularly exciting about fresh spring vegetables.
Tender greens, crisp radishes, delicate asparagus and crunchy lettuce bring colour and freshness back to the lunch table.
And the best part? They don't need much doing to them! Here are our top ways to make the most of the spring crops this lunchtime:
The Everything-Goes-In Spring Salad:
Well, the name says it all! In a large bowl toss in your favourite flavours this week: mesclun, lettuce leaf, sliced radishes, fresh herbs… then add in something substantial like roasted chickpeas, boiled egg, feta, toasted seeds or leftover roast veggies. Dress it up with a drizzle of olive oil and lemon juice, along with a pinch of salt and pepper.
French Toast:
No, not the type of French toast you're thinking of - this one involves a slice of freshly baked bread (homemade or otherwise), a slathering of butter, some thinly sliced radishes and a scattering of flaky sea salt, black pepper and fresh herbs. Oh lá lá indeed!
Spring Greens Toastie:
Toasted bread and melted cheese make anything taste good… but have you tried it with sautéed silverbeet with a touch of miso? What about fried spinach with garlic and chilli? Or, my personal favourite, sautéed kale with whole grain mustard and a splash of balsamic vinegar. So easy, and so tasty.
A Very Green Frittata:
There's nothing quite like the combination of eggs and fresh spring greens - they make a very well-rounded lunch, that's for sure! A frittata with fresh asparagus, chopped spinach and/ or silverbeet is utterly divine and oh so healthy.
Spring Veggie Wraps:
If we're going for versatility and ease, this one might just take the cake! Using a wrap, flatbread or pita bread, layer hummus, grated carrot, fresh salad, sliced turnip and fresh herbs. For extra protein, you could add feta, egg, falafel or fried chicken. Drizzle with your favourite sauce, wrap it all up and send it down the hatch!
Spring vegetables don't need much help. When they're fresh from the garden or out the box, a little butter, olive oil, lemon, salt or good bread can be enough to turn a handful of vegetables into a really satisfying lunch.