Lunch salad

This is how I make lunch some days: a small spoonful of hummus, mixed with a little olive oil and salt, plus a squeeze of lemon to make a dressing in my salad dish.

Add olives and some leftovers from the fridge such as feta, roasted cauliflower, grilled peppers.

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

Gently coat everything with the dressing that I mixed in the bottom of the dish, and get eating.

An egg or some chickpeas would be a good way to add some protein here, too. Or some leftover rice/quinoa/barley… but who’s complaining about this as is? Not me.

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