100% vegetarian, 100% i-know-whats-inside bcs i made it.
Clockwise: tinto de verano (red wine + lemonade + ice); chapatis; cooked carrots with coreander; lentils with curry and some chopped chilli/ginger/onion; mojo verde = fresh coreander, parsley, garlic, oil – mixed with yoghurt; rucola salad with turkish olives and a tomatoe from the balcony.