For this lunch I used left over salad from a BBQ we had, added a slice of rye bread with humus and Marmite on it and was set. Took all of 5 minutes to pull together.
For the salads:
Green Salad – Baby spinach leaves, beetroot, soya beans, aduki beans, celery, pistachios, pumpkin seeds, olives, sugar snap peas, capers, jalapeno’s, avocado, all mixed together in a bowl with a drizzle of olive oil and seasoned with fresh basil leaves.
McD’s Moroccan Couscous – Finely chopped red and yellow peppers, tomato, orange and lemon zest, sultanas and fresh coriander mixed well with a drizzle of olive oil and the juice of a lemon. Substituting couscous with quinoa works well too.
I also added in leftover roast butternut which was really good and very filling.
For the toast, I used a slice of rye bread and topped it with humus and Marmite! The never fail bread recipe featured on this blog is ideal for this, for this recipe I used rye from the bread man in the Kingston market.
A perfect simple lunch that used up our BBQ leftovers!