Lunch + Grain recipes (19)

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Barley Salad With Almonds And Apricots

Recipe by: NIBLETS

Reviews(3)

This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.

Broccoli and pearl barley salad

Recipe by: Norma MacMillan

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Pearl barley, with its nutty flavour and firm texture, makes an interesting change from rice in grain-based salads, and it blends beautifully with this mixture of vegetables, sweet dried apricots and pumpkin seeds. Serve this as a satisfying lunch dish, adding some crumbled cheese such as feta for additional protein.

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Bulghur wheat and prawn salad

Recipe by: Norma MacMillan

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Bulghur is coarsely ground wheat grains that have been parboiled, so it's quick and easy to prepare and makes an ideal storecupboard standby to use in salads as well as in hot dishes. This nutty-textured, colourful salad makes a great main dish for a summer lunch or picnic, and looks pretty enough for a special buffet.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Bulgur wheat pilaf with nuts and seeds

Recipe by: Brenda Houghton

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Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

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Chicken and Couscous Salad

Recipe by: Christian Booher

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This makes a healthy, colourful and filling lunch, served on top of lettuce.

Couscous and flageolet niçoise

Recipe by: Norma MacMillan

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This is a bright, cheery salad with a real Mediterranean feel and flavour. Couscous is mixed with pale green flageolet beans, then tossed with fresh green beans, tomatoes and cucumber in a piquant dressing made with sun-dried tomatoes. Serve as a main course for a delightful summer lunch.

Crab, avocado and bulghur wheat salad

Recipe by: Azmina Govindji

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Fresh crab is a real summertime treat. It is rich in flavour and combines well in a salad with crunchy apples and bean sprouts, chunks of perfectly ripe avocados and nutty-flavoured bulghur wheat.

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Grilled polenta and tuna pizza

Recipe by: Norma MacMillan

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Polenta is a wonderfully versatile ingredient, as is shown by this quick and simple base for pizza. On its own, polenta can be quite bland, but it is an excellent foil for other flavours such as the tuna, olives, herbs and rich tomato sauce that make up the pizza topping. Serve the pizza with a green salad.

Israeli couscous with asparagus

Recipe by: Diana

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This is so yummy and versatile; I came up with it during asparagus season, because I love those M&S salads with Israeli couscous. You can eat this as a salad for lunch, or it could also be a side. This makes 2 hearty lunch sized salads or 4 side dishes.

Italian Cheese Polenta with Quick Ratatouille

Recipe by: Jan Cutler

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If you need comfort food fast, make a spicy ratatouille and serve it with delicious creamy polenta flavoured with Fontina or Dolcelatte cheese. Delicious!

Mediterranean Quinoa

Recipe by: CHEESEWEASEL

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Onions and peppers are sautéed and simmered with quinoa and tomatoes to make a delicious wholesome vegetarian dish.

Minted barley and beans

Recipe by: Azmina Govindji

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The mild, sweet flavour and chewy texture of pearl barley is combined here with black-eyed beans and lots of colourful vegetables. A fresh-tasting tomato and mint dressing adds a summery feel to this wholesome salad. Serve on its own for lunch or supper, with some fresh fruit to follow.

Quinoa with griddled aubergines

Recipe by: Azmina Govindji

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Quinoa, a nutritious grain from South America, has a texture rather like split lentils when cooked. It makes a great alternative to rice. Here it is combined with griddled aubergines, peppers, cherry tomatoes and onions, and then baked with tangy goat's cheese on the top. Serve with a mixed leaf salad.

Spiced couscous tomatoes

Recipe by: Azmina Govindji

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Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, they make the perfect container for a spicy aubergine, dried apricot and nut couscous. The vitamin C-rich juices are squeezed out of the scooped-out tomato flesh and seeds, and whisked with a little harissa paste to make a tangy dressing. Serve with sesame breadsticks.

Stuffed Mushrooms with Grilled Polenta

Recipe by: Jan Cutler

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For an impressive lunch to share with friends, whip up some mushrooms filled with goat's cheese, walnuts and tarragon, and serve with ready-made polenta and a crisp salad. Delicious!

Summer Couscous Salad

Recipe by: Jan Cutler

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Toss light and fluffy couscous in a little vinaigrette with grilled vegetables, tender broad beans or peas and chicken and you'll have a wonderfully easy warm salad ready in no time. Serve with a leaf salad. Delicious!

Tomato, mint and quinoa salad

Recipe by: SunFlower

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Quinoa is a great change to rice or pasta. I've been trying to think of more dishes using quinoa and came up with this salad.

Vegetable Soup with Couscous

Recipe by: Tania Covo

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This is a vegetarian stock that I serve over couscous. It's also good on its own. Hard-boiled eggs can be added according to the number of people being served.