Lunch salad

Here’s an example of how I put together my lunch many days. The method, anyhow, the ingredients vary.

In this case: a small spoonful of hummus, mixed with a little olive oil and salt, plus a squeeze of lemon or a few drips of white wine vinegar to make a dressing in my low bowl.

Then I some leftovers from the fridge such as roasted cauliflower and grilled pepper, as well as a few olives and some broken nuggets of feta.

Last, I add fresh tomatoes and salad greens, and top with more grilled or roasted veggies, like these beautiful eggplant slices (which were also leftovers).

I gently toss everything with the dressing that I mixed in the bottom of the dish, so nothing is dry, and then get to eating, probably forking some greens and olives into my mouth as I walk fron the kitchen through to the table.