A light lunch for those hazy, lazy, summer days

This is is a light lunch for lighter days.

Ingredients 
A bunch of mixed salad leaves
King prawns
Mooli, peeled and sliced into rings
Two tomatoes chopped
Some cucumber, peeled and cubed
A little shredded carrot
Salt and pepper
Sesame seeds
Olive oil and lemon juice for dressing
Mixed olives
Method 
Mix all the ingredients in a salad bowl, stir with your hands or salad servers

This should keep you going for a while, after some light exercise.  If it is a Sunday, maybe prosecco would be in order!!!

Negroni, the cocktail of the moment

The cocktail of the moment in London seems to be the Negroni so I have started to have just the one before Sunday lunch which is sometimes a typical roast but more often a takeaway.  They are rather strong, so I prefer just the one.  Unfortunately, I didn't have any orange peel, so haven't included a photo today.  Hopefully, I will add one soon.  The bitter taste certainly gives me an appetite and today we are having Iranian takeaway of Chello Kebab Koubideh which is two skewers of minced baby lamb served with grilled tomato and saffron rice.  My significant other has made a side dish at home of fresh okra topped and tailed in tomato sauce, yummy to pour

over the kebab and rice with a vegetable towards our ten a day.  I doubt we will make 10 today but we almost got there yesterday with onions, cauliflower, tomatoes, cucumber, cabbage, carrots etc.
Looking forward to reading what others have for Sunday lunch.

Lamb, Courgette and Aubergine Casserole

Ingredients
1 large white onion, chopped
3 garlic cloves, crushed
4 courgettes (zucchini), cut in different shapes
1 large aubergine, sliced in rings
1/2 a kilo of lamb cut into chunks
4 fresh tomatoes cut in quarters
tomato puree
salt and pepper
500 mls chicken stock
A small glass of wine
Olive oil to cook
A little butter

Method
Fry the onions and garlic in olive oil.  Then a tablespoon of tomato purée.  Add the chicken stock and glass of wine.  Leave to simmer whilst you prepare the meat.  In a frying pan, seal the meat in olive oil and butter.  When brown on the outside, add to the other pan and turn the heat to medium for half an hour.  Then add the courgettes, tomatoes and aubergines.  Continue cooking for 20 minutes or so.  I sometimes add oregano or sesame seeds.  Nice served with plain white rice and a mixed salad.