The first bit of produce from the allotment this growing seasons inspired my lunchbox for this week. I'm also thrilled that things like Aspargus and Watercress are coming into season. It seems to have been a long carrot/apple/pear filled winter.
Clockwise, from top left:
Home made cupcake (vegan) with chilli chocolate flakes and baked rhubarb from the allotment.
Purple sprouting Broccoli on a bed of spinach, both from the allotment. The dressing is home made vegan mayo mixed with lemon juice and chili flakes. Inspired by a recipe in Rose Eliot's Vegetarian Supercook.
Watercress - not from the allotment obviously
Asparagus and sun dried tomato frittata from the Vegan with a Vengance cookbook. I should have used firmer tofu to stop it falling apart but it tastes great anyway.