3 Topped Crispbreads for Easy "No Cook" Summer Lunches

Step 1 - Prepare the cucumber
Using a vegetable peeler, shave the cucumber into thin ribbons.
Pat dry with kitchen paper if needed. 

Step 2 - Build the base
Spread the cream cheese evenly over the fu:di Crispbreads.
Season lightly with black pepper. 

Step 3 - Add the toppings
Arrange the smoked salmon over the cream cheese.
Layer over the cucumber ribbons, creating plenty of height and texture.
Scatter over the capers and fresh dill.

Step 4 - Finish and serve
Squeeze over the lemon juice and finish with a little extra black pepper.
Serve while the crispbreads are crisp and crunchy. Perfect for breakfast, brunch, lunch or as part of a sharing platter. 

Chef’s Tip 

Dress the cucumber with a tiny squeeze of lemon just before assembling. It brightens the flavour and works beautifully with the smoked salmon and dill. 

Recipe 2 of 3) Marmite, Cottage Cheese & Tomato Crispbreads 

🍽️ Makes: 2 crispbreads 
🔪 Prep time: 10 mins
⚖️ Net carbs: 5g per crispbread 
💪 Protein: 15g per crispbread 
✅ No added sugar and no seed oils 

Savoury, creamy and packed with umami. A thin layer of Marmite spread over crisp fu:di Crispbreads, topped with creamy cottage cheese, juicy tomatoes and fresh chives for a simple, protein-packed snack or light lunch.

• 2 fu:di Crispbreads
• 1/2 tsp Marmite
• 80g cottage cheese
• 1 medium tomato
• Small handful fresh chives
• Sea salt
• Black pepper