Another seasonal supper for meat free Monday. The never boring tomato (we are up to 23kg and 130+ tomatoes and still counting - The Husband, anyway) and olive salad, this time with balsamic rather than apple cider vinegar.
With that went a Mediterranean inspired brinjal and chickpea salad using harissa and sweet peppers pulled together with the winning combination of dhanya (coriander/cilantro) and fresh mint.
Next time - and there will be a next time, and yes I made notes - I will serve it with tzatziki and in pita pockets rather than on top of flatbreads.
Happily, I didn't haven to make these last night - I had frozen them after last week's supper. Yesterday was a "proper", long Monday...
Another vegan meal The Husband ate with gusto. So much for a small portion left over (not!) for lunch!!
Until next time, be well
The Sandbag House
McGregor, South Africa
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