Let's do lunch

Serve up mouth-watering midday meals with these sophisticated salad and sandwich recipes

- MEIKE PETERS

FENNEL CARPACCIO WITH BALSAMIC SEARED PLUMS

Serves 1

INGREDIENTS

• 1 tbsp olive oil, plus more for searing

• 2 large dark plums, pitted and cut into quarters

• 1 tsp balsamic vinegar

• 1 small fennel bulb, cored and thinly sliced lengthwise, plus a few chopped fronds

• 1½ tsp freshly squeezed lemon juice

• fine sea salt

• coarsely ground pepper

• flaky sea salt

1. In a medium-heavy pan, heat a splash of olive oil over medium-high heat. Add the plums and sear for 1½ to 2 minutes on each cut side or until golden brown but not dark (mind that they still hold their shape). Add the vinegar. Stir and cook for 10 seconds, then take the pan off the heat and set aside.

2. Layer the sliced fennel on a plate and arrange the plums on top.

3. Whisk together 1 tbsp of the olive oil and the lemon juice in a small bowl and season to taste with fine sea salt and pepper. Drizzle the dressing over the salad and sprinkle with the fennel fronds and a little flaky sea salt. Enjoy immediately.

4. To prepare the salad for work, pack the sliced fennel in a container and place the plums and fennel fronds on top, but skip the flaky sea salt. Keep the dressing separate in a jar and assemble just before your lunch break. 

STRAWBERRY AND ROQUEFORT TARTINE WITH HOT SALAMI

Makes 3 small tartines

INGREDIENTS