3 Green Kitchen Lunch Recipes: Fast + Slow

Lewis and David says: In our home, the Yoghurt Bowl is the answer to many questions. breakfast? Yogurt bowl. lunch? Yogurt bowl. Sometimes, it can be candy. For a lunch bowl, we stir in herbs in yogurt, heat up a pot of hummus and harissa, and serve with a crunchy salad, topped with seasonal fruit for a balanced sweetness. It’s creamy and crunchy, warm and cool, hot and fresh – always delicious. And best of all, it’s fast!

serves 2


  • 2 tablespoons olive oil
  • 1 tablespoon rosemary (add more or less to taste)
  • 1 crushed garlic clove
  • 1 teaspoon ground cumin
  • 400g chickpeas – buttered beans or cannellini beans work well too
  • 2 tablespoons sesame
  • 1 celery stalk, finely chopped
  • ½ cucumber, cut into halves
  • 4 lettuce leaves, coarsely chopped
  • 1 persimmon, sliced
  • A handful of finely chopped dill
  • A handful of finely chopped mint
  • lemon juice
  • 250 ml plain yogurt
  • Sea salt and freshly ground black pepper


Heat olive oil, harissa, garlic, cumin and chickpeas in a large saucepan over medium-low heat and let simmer for several minutes, then add sesame seeds and season to taste. Reduce the heat to very low while you prepare the rest of the meal.

In a large bowl, combine celery, cucumber, lettuce, persimmon wedges, and half the herbs. Squeeze the lemon juice, sprinkle with a pinch of salt, and then stir together.

Divide the remaining herbs on two serving plates. Add the yogurt to the bowls and stir together, moving it up around the edges. Add the salad to the dishes on top of the yogurt, then put the hot chickpeas on top, and sprinkle the rest of the harissa oil from the pan. Dig with a spoon.


Seasonal swaps: Try dried apricots, fresh cantaloupe, or grapes in place of persimmons for a bit of sweetness.

No mush? You can add other flavors to hummus: try sesame oil, soy sauce, or cumin and paprika.