Pitta’s filled with made from scratch falafels, shredded Romain lettuce, baby plum tomatoes & cucumber with a fresh lemon juice, balsamic vinegar & coarse grain mustard dressing + honey. Jalepono hummus & Greek yoghurt 'n naga sriracha sauce.
With a side of quinoa 'n bulgar wheat salad with a medley of sweetcorn, spinach, endamame beans, spring onions, mixed peppers, chopped sun dried tomatoes also with lemon, balsamic & honey 'n mustard dressing.
Day at home jumping in n out of the very old Intex pool lapping up the rays
Hence
Yesterday was lunch in Noirmoutier
The lads pizza was immense
datsmaboi 
They are a local type flageolet bean, lethal I tell ya but great at absorbing flavours, the pork tenderloin with it was superb
Looks great 
Home made or bought in dough?
Jim’s role is not to make the pizza, bit rather to consume it/them.
He wouldn’t want to get his hands dirty 
“More wood” - about the usual contribution.
He and @AmDismal are experts at standing and pointing while other do the work
Pete is partly correct tho - can’t be arsed with all that kneading faff, so I use the bread machine to make the dough. 
Funny name for the wife.
Double fried egg sammidge.
Toasted 'n buttered multigrain bread + a dash of ketchup. Eggs seasoned with salt & white pepper.
Prawn ravioli
Served with the sommeliers wine choices by the glass, the first was a white from CNP, and a cote de Roussillon with the pork
Both really good and then a cahors malbec with the cheese board, which was surprisingly light
Will be going back there again
