SUMMER LUNCH CHALLENGE DAY 3 - LEFTOVER BUFFET

This is the third day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 3
From the garden:
1 large tomato
mint

chives
Left over:

cream cheese

red onion
focaccia crusts from the meal for Marc Bolan

CHEESE AND CHIVE DIP

Warm some milk and mix it with leftover cream cheese until combined.

Stir in grated cheese and allow to cool.

Chop some fresh chives and stir through. 

Use the leftover top crust from the focaccia, cutting it into 12 slices.

Serve on a plate with the Cheese and Chive Dip, the Salsa from Day 1 and the Coronation Chickpeas from Day 2.

BALSAMIC TOMATOES

Cut 1 large ripe tomato into slices. Place on paper and cover with balsamic vinegar and black pepper.

Allow to soak in and then place in a small dish or ramekin.

CRISPY AIR FRIED ONION BITS

Peel and chop 1 large red onion.

Spray with oil and cook in the air fryer at 180C for about 15 minutes, shaking after every five minutes.

Allow to dry and fully crisp on kitchen paper.

Serve in a bowl to allow guests to add as much as they like.

I also made some Minted Rice