Stay fresh lunches

Serves 4

1/3 cup Greek-style yoghurt

1 lime, rind finely grated, juiced

1 lebanese cucumber

40g baby spinach

4 x Olê Plain or Whole Wheat Tortillas

425g can baby beets, drained, grated

1 large carrot, peeled, grated

½ cup grated tasty cheese

½ small red onion, thinly sliced

Combine yoghurt, lime rind, 1 tablespoon lime juice and salt and pepper in a bowl. Mix well. Cover and refrigerate until required.

Using a vegetable peeler, peel long, thin ribbons from cucumber, discarding seeds. Place one-quarter of spinach along 1 short end of 1 tortilla sheet. Top with one-quarter of cucumber, beetroot, carrot, cheese and onion. Drizzle with lime yoghurt. Roll up firmly. Repeat with remaining tortillas, fillings and lime yoghurt. Serve.

Salmon and herb cream finger sandwiches

Serves 6

125g light cream cheese

1 tablespoon dill leaves, finely chopped

1 tablespoon finely chopped chives

¼ lemon, rind finely grated, juiced

8 slices Golden Hearth Organic Stoneground Wholemeal

200g sliced smoked salmon

Place cream cheese, dill, chives, lemon rind and 1 teaspoon lemon juice in a bowl. Season with salt and pepper. Stir until well combined.

Lightly spread 1 side of each piece of Golden Hearth Organic Stoneground Wholemeal bread with cream cheese mixture. Top 4 slices of bread with salmon. Sandwich with remaining bread. Using a sharp knife, remove crusts and cut each sandwich into 3 fingers. Arrange on a serving plate. Serve and enjoy!

Spinach and feta Tortilla pizza

Serves 1-2

For this easy recipe, simply wilt some baby spinach in hot boiled water. Spread some cream cheese/garlic butter over your Olê Plain or Tomato and Herb Tortilla. Now arrange the baby spinach, sprinkle feta cheese and bake in your oven until the base of the tortilla is nice and crisply. A delicious, light lunch!