I have arrived back at home with a flourishing and delicious garden after the rain, so today's lunch is a combo of thing's from the fridge and thing's from the garden and of course the top ingredient the Capra ash goat's cheese all the way from bairnsdale!
Rocket
grape tomatoes, cut in half
1 cucumber peeled and sliced thinly
cannelloni beans
half a lemon
caper berries
Capra ash goats cheese
extra virgin olive oil
half a avocado
sea salt
pepper
Combine all ingredients on a plate and have with some rye sourdough
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