This is a variation on a salad I make with Quinoa.
Rice, 2 cups cooked brown rice
Lentils, 1 cup cooked lentils
Cucumber, 1 cup 1/4" dice
Granny Smith Apple: 1/4" dice
Red Onion, 1/4 c. dice
3 T plain yoghurt
1 T Olive Oil
2 T lime juice
1 t. hot sauce or cayenne powder ( to taste), optional
1/4 c. chopped cilantro (or to taste)
Mix and combine with rice/lentil mixture
Serve sprinkled with 1/4 c. chopped roasted salted almonds per serving.
Tonight we have fresh fish again and I'm thinking of making a Creole Sauce (coconut milk, etc.) to poach the fish. I'll post the recipe if it's good!
I've been painting everyday. I tend to go with subject that is readily accessible like the sea, waves and rocks just below my verandah studio.