Loadshedding

Load shedding starts and hunger strikes! Within a few minutes of browsing foodie videos on Instagram and TikTok; Grrrrr; your hunger pains elevate. These quick and easy lunch recipes will fuel you up in a jiffy and you don’t even have to cook anything.

Try these delicious and nutritious no-cook recipes:

Roast Beef Salad

Serves 4

Time: 15-minutes

What You Need

2 small heads butter lettuce, torn into pieces

35 grams sliced roast beef

1 large tomato, cut into wedges

1/2 red onion, sliced

110 grams of soft goats cheese, crumbled

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

Salt and black pepper

Method

Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Drizzle over the salad.

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READ MORE: Exactly How To Make The Perfect Pizza On The Braai

Gazpacho Chicken Salad

What You Need

1 cucumber

4 cups shredded chicken (buy a ready-cooked chicken)

2 chopped peaches

2 cups halved cherry tomatoes

1 yellow bell pepper

½ cup diced red onion

1 cup feta

Dressing

1/3 cup extra-virgin olive oil

2/3 cup fresh basil

2 tablespoons red-wine vinegar

1/4 teaspoon each salt and pepper

Method

Slice cucumber into long strips with a peeler; squeeze out excess water.

Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.

Chill mixture. Serve on a bed of greens.

Drizzle with dressing.

READ MORE: 3 Healthy Braai Recipes For An Outdoor Summer Feast

Fresh Spring Rolls

What You Need

1 large garlic clove, smashed

1 1/2 tablespoons light brown sugar

1 teaspoon Thai green curry paste

2 tablespoons fresh lime juice

2 tablespoons fish sauce

1/4 cup chopped coriander

1/4 cup chopped mint

1/3 cup mayonnaise

4 cups coleslaw mix

2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.

24 rice paper wrappers

Method

In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.

Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.

In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, for about one minute.

Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.).

Roll the wrappers into tight cylinders, tucking in the sides as you go.

Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

Just before serving, cut each roll in half and serve with the dipping sauce. More