Especially in summer time, you might find a salad much more satisfying than something cooked. Give it a try! Here’s one salad recipe that I love.
Serves 2 for lunch.
50g tasty and ripe cherry tomatoes, cut in halves
half a pepper, yellow or green, or both, cut in stripes
red and green lettuce (most rich with antioxidants from all lettuce types), or Aragula lettuce, 100 grams
one spoon of good balsamico and olive oil each, as dressing, pinch of salt if neccessary
sprouts of any kind you like, to sprinkle over the salad
optional: two small slices of (wholegrain) bread to complement the meal