Crayfish and Lentils on Avocado Toast

So, having waffled on yesterday about meal planning, I’ve broken the first rule and gone off-menu. I had planned on stuffing the leftover lamb into pitta bread or transforming it into moussaka but, in the end, neither appealed so it’s gone into the freezer (actually that should be the first rule of menu planning: make sure you have adequate space in your freezer for when you inevitably change your mind).

I’m not sure if it’s the change in weather (although I admit it’s only a small change) or just a normal response to a weekend of heavy eating but I was craving salad. Obviously, salad has it’s place but it’s rarely my first choice when it comes to organising dinner. Despite the craving, I knew I would ultimately be unsatisfied with just a few leaves and a little celery so I opted for the Dinner Diary favourite: Things on Toast.

These little crayfish are handy to keep in the fridge as they have a long shelf-life and can be transfomed into something interesting without much effort. We always have avocadoes around so one of those got squashed up and spread on the toast with some lentils to bulk everything else out. There was indeed salad and very welcome it was too but this was really all about the toast.