It’s the beginning of May, which means that it’s salad season again. Hurrah! I love salads. I love creating colour from bits of mixed and matched stuff hiding in the fridge, and since the house is crawling with workmen again, a salad was the easiest solution.
This salad was lunch today, and it had a coddled egg, 1/2 an avocado, lambs lettuce, spinach, romaine, two cooked beet roots, a tin of tuna in spring water (the empty tin didn’t go into the salad), cherry tomatoes, grated parmesan cheese, and a smashed-up nutty mixture of pine nuts, walnuts, lots of garlic, chopped dates, parmesan and olive oil tossed into a food processor until it’s chopped roughly and then flash fried in a hot frying pan until warmed through. That same mixture is also good mixed through cooked pasta. Salads – love them!
What did you have for lunch today? I’d love to share lunch ideas with you!