Last weekend Mack and I were out shopping in the morning, and on the way home we both realised we were really really hungry.
"What are we going to eat?" he wailed. "I will make us splendid sandwiches!" I improvised.
And the sandwiches did live up to their hastily-created name. You can't see all the details in the photo, because I was more interested in eating it than food-styling it.
The bread was spread with mustard and chutney. I dipped slabs of tofu in a mix of soya sauce, liquid smoke and cumin, pan-fried it, and layered on the sandwich with slices of avocado. A bag of baby rocket leaves and some grated beetroot/swede/carrot, which I had in the fridge from the previous day's food prep, made for very easy salad additions.
When I'm grating veges, I like to get the food processor out and grate way more than I need right now - it keeps well in the fridge, and I'm much more likely to use it if it's ready to go. And by the way, raw grated swede in salad = delicious.