They made me do it…so my submission for my go to dish is here…. I used what I can from the garden and winged the rest.
I love making this because it is hot, light, tasty and feel good.
Very light and doable mung bean soup cooked in a freshly harvested herb (Mint, Spanish Thyme, Shadon Benni, Chives) base sauteed using fair trade palm oil and garnished with just picked tomatoes and fresh bhaji (amaranth) and avocado.
Please note that I have no real clue what I am doing here.