2 Light & Easy Lunch Recipes

These two lunch ideas will help keep your healthy eating resolutions on the right track, plus they can be whipped up in no time.

The thought of sticking to those healthy eating resolutions for a healthier you in 2018 can be a bit of a downer. But hold up, these easy, delicious and light yet filling recipes will make you look forward to your midday meal. They will help you feel energised by giving your body the nutrients it needs to keep going for the rest of the day. Plus, as they are packed with flavour, the recipes by MAGGI, the iconic brand on a mission to champion the goodness of home cooking, will surely give that healthy lunch a tasty makeover!

Crusted Salmon With Vegetables

Prep Time: 15 min
Cooking: 25 min
Serves: 6


  • 1.2kg salmon fillet, cut into 6 pieces
  • 2 tbsp. yellow mustard
  • 2 tbsp. honey
  • 2 cups plain bread crumbs
  • 2 cubes MAGGI® Chicken Stock with Natural Herbs
  • 300g fresh green beans, trimmed
  • 3 medium carrots, peeled and sliced

  1. Place salmon pieces skin down on a lined baking dish. Combine mustard and honey and smear the mixture on top of the fish.
  2. In a mixing bowl, combine breadcrumbs and crumbled MAGGI® Chicken Stock with Natural Herbs and gently spoon the breadcrumbs over the salmon.
  3. Place green beans and carrot slices around the fish and bake in a preheated oven at 1800C for 15-20 minutes until the fish is perfectly cooked.
  4. Remove and carefully transfer fish to a serving plate, and serve along with vegetables.


Zucchini & Kale Frittata

Prep Time: 15 min
Cooking: 25 min
Serves: 6


  • 5 medium green zucchini, grated
  • 2 cups fresh kale leaves, stems removed and finely chopped
  • 1 small shallot, finely chopped
  • 3 tbsp. light plain yogurt
  • 5 eggs, beaten
  • 1 tsp. baking powder
  • 2 cubes MAGGI® Chicken Stock with Natural Herbs
  • 2 tbsp. sunflower oil
  • 1 small yellow zucchini, sliced

  1. Place grated zucchini in a kitchen cloth and squeeze as much juice as possible by tightening the bag. Place the zucchini, kale, shallots and yogurt in a mixing bowl and mix together. Add eggs, baking powder and crumble MAGGI® Chicken Stock with Natural Herbs over the mixture. Mix well until slightly bubbly.
  2. Heat sunflower oil in a nonstick pan and arrange yellow zucchini slices on the bottom of the pan. Gently pour the egg mixture over the pan and cook over medium-low heat for 10 minutes until eggs are fully cooked and the frittata is firmed.
  3. Carefully flip the frittata onto a serving plate, cut into wedges and serve with yogurt and bread.

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