I am all for quick dinners with a little bit of this and a little bit of that.
There is something so satisfying about being able to have lots of different flavours and textures on your plate. I am not quite there with this meal but I have to include something substantial or my husband will complain that he isn’t full enough. So I shoved some red onions, garlic, olives, capers, thyme, cherry tomatoes, tomato purée, a large glug of olive oil and a can of Cannellini beans in a frying pan until they were all cooked through. And then roasted some ready made polenta, rosemary, olive oil, lime juice and salt in the oven for 45 mins.
We had a bit of salad, some avo with salt, chilli olive oil and Oumph – a plant based meat alternative. It was divine even if I do say so myself!
