3 No-Cook Lunch Recipes You Can Make During Load Shedding

by | Jan 21, 2023 | Recipes

It’s lunchtime; hunger strikes, load shedding starts and you can’t prepare anything other than a sarmie. Fear not, we’re here to save your tastebuds with these delicious and nutritious no-cook recipes. These quick and easy lunch recipes will fuel you up in a flash and you don’t even have to cook anything.

Recipe 1: Roast Beef Salad

  • Serves 4
  • Time: 15-minutes

What You Need

  • 2 small heads of 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


  1. 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.
  2. Drizzle over the salad.
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READ MORE: Exactly How To Make The Perfect Pizza On The Braai

Recipe 2: 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


  • 1/3 cup extra-virgin olive oil
  • 2/3 cup fresh basil
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon each salt and pepper


  1. Slice cucumber into long strips with a peeler; squeeze out excess water.
  2. Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.
  3. Chill mixture. Serve on a bed of greens.
  4. Drizzle with dressing.

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

Recipe 3: 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


  1. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.
  2. Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.
  3. 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.
  4. 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.
  5. 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.).
  6. Roll the wrappers into tight cylinders, tucking in the sides as you go.
  7. Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
  8. Just before serving, cut each roll in half and serve with the dipping sauce.

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