Cooking time: 25 minutes
2 Large Courgettes
1 Jar of Marinated Green Olives
3 Beetroots, peeled and cut into segments
A Handful of Baby Spinach
A Bunch of Fresh Thyme
100g Almonds, with skin on
200g Greek Feta, chopped
8tbsp Extra Virgin Olive Oil
3tbsp Red Wine Vinegar
Some edible flowers
Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...
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Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.