Wednesday, 26 September 2012

Tomato Capaccio

With all this yoga-ing and warmer days, I haven't been as hungry as usual at lunch time.

So for a very simple, super fast, and lovely and light salad, I made myself tomato capaccio.

I had some cooked quinoa and blackbean spaghetti in the fridge, which I added to bulk it up a bit.


What you need:

1 big tomato (or a meddely of cherrie tomates) sliced
scattering of mungbean sprouts
scattering of hemp seeds
garnished with apple sour edible weeds.

What you do:

Slice the tomato and lay on a plate. Season with sea salt. Scatter the toppings on and drizzle with oil.



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