Courgette frittatas
If you're looking for lunchbox inspiration, try making these vegetarian courgette frittatas. Serve with salad for an easy, filling and tasty lunch
Radish smørrebrød
Serves 1
Easy
Prep:
Cook:
Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. You can eat it 'al desko' or indeed, al fresco
Skip to ingredients
- 5-6 radishes
- 2 tbsp quark
- 1 tbsp grated gruyère
- 2 slices of toasted rye bread
- lemon juice
- a few drops of olive oil
Nutrition: Per serving
- kcal412
- fat25g
- saturates15g
- carbs24g
- sugars4g
- fibre4g
- protein20g
- salt1.7g
Method
step 1
Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.
