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As I may have mentioned a couple of times, we love light lunches, with a more substantial meal in the Lunch therefore often tends to be soup or a savoury tart. Savoury tarts are great for this because of how quick and easy they are to assemble, light and satisfying Aubergine and Courgette Tart With Mediterranean hints to the flavouring, this one is particularly light Rosehip and Pumpkin Tart And lastly, a bit on the sweet side for lunch, but who knows?

Super quick and easy to assemble and cook, tasty and not too heavy for a light lunch. I have a feeling that the extra time with the cream cheese sitting on the pie crust might have done it

especially if you use store-bought crust, although I rarely do), endlessly versatile, and make a great light lunch or side for something... and I like them. This made an excellent, easy and tasty lunch. It was lovely and light, with beautiful distinct flavours, all playing nice together.

It's been a little while since I made a tart so I thought it was about time. I had fresh rhubarb from my parents' garden, and goats cheese left from my cheese-making efforts, so it all came together piece by piece as I rifled through the fridge for ideas and ingredients. I also have to say that I am excited about pumpkin season starting! And a cross-over of summer and autumn produce to play within one dish? Fun fun fun! Ingredients: For the crust: 1 c flour 1/3 c cold butter, cubed 1/3 - 1/2 c whey for the filling: 1/3 small pumpkin, wedged 4 stalks of rhubarb 1/2 c whey 2 tsp fenugreek sugar ( from a small jar with maybe 1/4c sugar and 2 tsp of fenugreek, shaken until combined. Good on pancakes, toast, crêpes etc.) 1/2 c goats cheese 1 tbsp sage Salt and pepper to taste 1) For the crust, place flour in a mixing bowl and cut in cold butter. Rub flour into butter until the mixture resembles fine crumbs. Add whey and mix to form a soft dough. Chill for at least 30 minutes. 2) Place whey, rhubarb, sage and fenugreek sugar in a small saucepan and bring to a simmer for 5-8 minutes or until the rhubarb is tender (the syrup will be pink too). 3) Roll out the crust and line a tart plate with it. Lay the rhubarb on the bottom. Arrange the pumpkin over the top and sprinkle over the goats' cheese. Drizzle the rhubarb juices over it all. Bake at 180°C for 20-25 minutes or until the crust is firm, the pumpkin is tender, and the tart is turning golden brown on top. I really loved the flavours in this tart. Hubby initially was eating it piecemeal and couldn't see it, but then took a bite of it altogether and declared his love for it too. I thought it could have done with a more liberal sprinkling of goats' cheese, but that was the last of it, so no chance of that. I would also maybe try for a thicker rhubarb layer next time. Otherwise, I was delighted with it!

This one isn't anything particularly spectacular, but it was quick and easy for a week night dinner and

To complete the lunch, we had it with sautéed mushrooms and scrambled eggs.

One of the rare days we didn't have soup for lunch, it was sunny and warm in the sunshine, but there This was quick and easy to whip up when I got back from running errands, and made for a great light lunch We had this for lunch, but it could easily work for breakfast or dinner too!

It's surprising what a difference a slight twist on a recipe can make sometimes.

With apple sauce and cheese on hand, this seemed just the thing for a light lunch with people coming Dust the dish with the remaining flour mix, ensuring good coverage right up to the rim.

Gazpacho is a classic, and living right in the middle of South Africa's food belt the watermelons were I find this soup to provide a refreshing and very light lunch, perfect for a hot day (we're in the middle