Day 6 celebrating National Vegetarian Week and another example of the sort of lunch I throw together from what's in the fridge and/or cupboard.
|This salad is made from leftover brown rice, avocado, sweetcorn, chopped olives, onion, goats cheese, toasted pumpkin, sesame and sunflower seeds (plus pine nuts if I have them) tossed in any old salad dressing (although I like Mary Berry's) and sprinkled with nutritional yeast flakes. Delicious! And of course, you can just vary it to suit whatever you have at the time. Some other things that come to mind are pasta, cous-cous, fresh or jar peppers (or any antipasti in jars) sun-dried tomatoes, mozzarella, feta, or halloumi cheeses, mushrooms, leftover peas, broad or green beans or other vegetables, any sort of tinned beans (not baked!) chickpeas, lentils...the possibilities are endless!|