Today is Sunday and the weather here in Sydney is just amazing! I have the children coming over for lunch, and this is what I have prepared.

In my vegetable garden I am growing these beautiful tomatoes and there is nothing more satisfying
then making a salad when the tomatoes are still warm from the sun.
I just dressed them with:
• wine vinegar
• virgin olive oil
• salt and pepper
• fresh basilico

• I sliced the’ Prosciutto San Daniele’ as thin as possible

this ‘frittata gialla e verde’ is always such a success you can find the recipe and how to prepare it in my ‘cooking channel’

• cauliflower and chick pea salad:
• 200gr chick peas soaked over night
• boiled in water until just tender, then strained
• 1 cauliflower broken up into little ‘rosettes’
• cooked in a little butter until golden
• 1 Spanish onion thinly sliced,
• also cooked with the cauliflower
• 1 fennel bulb thinly sliced plus its green throngs
• mix everything together
• salt and pepper it and add
• a good amount of virgin olive oil