Steam + Lunch recipes (4)

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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.

Japanese chicken salad

Recipe by: Azmina Govindji

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The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini-based dressing so everyone can help themselves. Typical of Japanese cooking, there is a fairly small amount of meat per person, but plenty of raw vegetables to crunch through and fill you up.

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Mussels with Shallots and White Wine

Recipe by: STEPHANO

Reviews(4)

Fresh mussels steamed in butter, shallots and white wine. Use only fresh mussels, which are tightly closed when you buy them. Serve with slices of fresh crusty bread to soak up the delicious sauce.

Warm Egg and Potato Salad with Spicy Peanut Sauce

Recipe by: Jan Cutler

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Baby new potatoes take so little time to cook that they are perfect for busy people. Hard-boiled eggs and crisp, steamed vegetables are great partners in a warm salad drizzled with a creamy peanut sauce. Delicious!