
Two salads
Yesterday I made a bowl of salmon, quioa, white beans and brocolli, dressed with olive oil and lemon, and topped with serrano and spring onions. Divine.
And today, charred asparagus and courgette with feta, also dressed in lemon and olive oil, a little pepper, parsley, chives, chilli, and some toasted walnuts.
Took it to eat in the park and it was delicious!