I decided to challenge myself to only plan meals for the next two weeks from what we have in the garden, pantry and freezer.
Today for lunch I took my inspiration from Jane's Delicious Kitchen and improvised on one of her salads.
Not having gorgonzola, walnuts or lettuce, I went with haloumi, pine nuts and rocket.On a bed of washed rocket add sliced avo, fried haloumi, toasted pinenuts, quatered figs.
The dressing was equal parts mayonaise and yoghurt with a teaspoon of sweet chilli sauce and a good handful of chopped chives.
Served with our sweetcorn it was a filling satisfying lunch.