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.