Making tomorrows take away lunch

lunch

Rucola, spinach; some zucchini, celery and small radishes
all thinly sliced!
Lemonjuice, dijon mustard, black pepper, salt and some sesame oil
mixed together
Green lentils – boiled and cooled
Two cocktail tomatoes

Tomorrow: add when eating
chrunchly fried bacon
roasted pumpkin and sesame seeds on the top

The avocado will be eaten for breakfast

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