Close
Recipes Lunch

Lunch Recipes

Raw carrot and beetroot salad with toasted toppings

Raw carrot and beetroot salad with toasted toppings

Create long strands with your beetroot and carrots by either peeling, grating, thinly chopping or spiralising (keeping the veggie skin which holds plenty of nutrients!) Pop the nuts and seeds on medium heat in a frypan, sprinkling over a little tamari sauce and cumin. Thinly slice the red onions and...
Tropical Salad

Tropical Salad

Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside. Pour coconut milk into a large measuring cup. Add water to make 2 1/2 cups. Pour into a large saucepan. Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to...
Barbecued Corn Salad

Barbecued Corn Salad

Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often. Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime...
Black Bean & Avocado Salad

Black Bean & Avocado Salad

In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix. Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature. The salad can keep in the refrigerator in an airtight container for...
Bean & Noodle Salad

Bean & Noodle Salad

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. (If using frozen veggies, steam these first). In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely. Marinate in an airtight container in the refrigerator overnight....
Caribbean Salad

Caribbean Salad

To make mayonnaise, combine all the ingredients in a food processor or blender and process for 1-2 mins. Adjust seasonings to taste. Chill before serving. Can be refrigerated for 1 week. Chop the peppers and celery. Combine all the ingredients and serve.
Ethiopian Tomato Salad

Ethiopian Tomato Salad

Mix all of the ingredients together. Add salt to taste. Serve chilled.
Gingered Carrot Coleslaw

Gingered Carrot Coleslaw

Add carrots, cabbage, raisins, sunflower seeds and pumpkin seeds to a bowl. To make the dressing, dissolve the maple syrup in the lemon juice. Add the grated ginger, oil and salt to taste. Pour over salad and toss. Allow to sit for 15 to 30 minutes before serving.
Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad

Preheat the grill. Remove the stem from the mushrooms carefully so you don’t break the caps. Wash, pat dry and arrange the caps gill-side up on a baking dish. Mix the garlic and oregano with the wine. Brush this mixture onto the mushrooms, then grill for five minutes or until...
Julienned Zucchini with Miso Vinaigrette

Julienned Zucchini with Miso Vinaigrette

In a small skillet, toast sesame seeds over moderate heat until golden brown. Transfer to a plate to cool. In a small bowl, whisk together the miso paste, soy sauce, spring onion, rice vinegar, lemon juice, sugar and chilli. Whisk in the olive oil and stir in the coriander. Season...
Lebanese White Bean Salad

Lebanese White Bean Salad

Combine the beans, cucumber, tomato, capsicums, onion, carrot, dill, mint, cumin, oil, and lemon. Season with salt and pepper to taste. Gently mix and refrigerate for at least one hour before serving.
Mint Chickpea & Cucumber Salad

Mint Chickpea & Cucumber Salad

Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Evenly slice the cucumber and place into a salad bowl. Coarsely grate the carrots and add to cucumbers. Add all remaining ingredients, tossing well to combine. Adjust seasoning to taste. Serve at room temperature.
Quinoa and black bean salad

Quinoa and black bean salad

Bring water to boil in a pot over medium high heat. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly. Combine...
Quinoa Salad with Nuts & Snow Peas

Quinoa Salad with Nuts & Snow Peas

Soak the quinoa for 15 minutes in cold water. Strain, and put into a pot with the water, salt and a dash of oil. Bring to a boil then reduce to low heat and cover. Simmer for 15 minutes, then turn off the heat and allow to sit for 5...
Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.