Ryvita has worked with flavour expert Dr Rachel Edwards-Stuart to jazz up your lunchbox this spring. Throw out your boring sandwich, grab some Ryvita Crispbreads, and away you go!

Golden Papaya Cinnamon Crunch Crispbread (pictured above)

Ingredients

Ryvita Apple & Cinnamon Crispbread
3 slices of cheddar cheese per Crispbread
3 slices of papaya per Crispbread
1 stalk of thyme
Juice of half an orange
A generous sprinkling of turmeric powder

Method

1. Slice your cheddar cheese and papaya and layer onto the Apple & Cinnamon Ryvita (cheese first).

2. Grill until the cheese has melted and the papaya turns a little golden.

3. Remove from the grill and drizzle on the orange juice. Sprinkle on the leaves from your thyme stalk and the turmeric powder. Delicious!

The S.A.M (Strawberry, Avocado and Mozzarella) Crispbread

strawberry

Ingredients

Ryvita Cracked Black Pepper Crispbread
100g strawberry, chopped into small cubes
Half an avocado, diced
1 standard sized mozzarella ball, cut into small pieces
A small handful of basil leaves, torn into small pieces
Zest of half a lime
Juice of 1 lime
A drizzle of balsamic vinegar glaze

Method

1. Dice the strawberries, avocado and mozzarella and mix with the lime zest and juice.
2. Load the mix onto your Cracked Black Pepper Crispbread. Tear the basil leaves and sprinkle on top.
3. Drizzle with balsamic vinegar glaze and enjoy!

Sesame and Ginger Salmon Crispbread

blue

Ingredients

Ryvita Original Crispbread
100g of smoked salmon, cut into small pieces
25g of sesame seeds
3 spring onions, finely sliced
1 tbsp of dark soy sauce
1 small piece of ginger (roughly 2cm), finely chopped
1 tbsp of toasted sesame oil
Half a tsp of sugar
Half a clove of garlic, finely chopped

Method

1. Mix together the sesame seeds, soy sauce, chopped ginger, sesame oil, sugar and garlic.
2. Add the salmon to your mixture and leave to marinade for a few minutes.
3. Load the marinated salmon onto your Original Crispbread and spinkle the spring onion on top.

Want to find out more about the brains behind these colourful lunch creations? We caught up with flavour expert Dr Rachel Edwards-Stuart in Top 5 Sense-sational Food Facts…

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