Thanks Jas - they were both pretty good.

The salad was a make it up as I went along type thing and was that perfect combination of fresh and light but substantial. FYI - it was quinoa cooked in half water/half chicken stock, blanched beans, celery, cucumber, parsley, spring onions, lemon zest, salt and lots of pepper, a little bit of cumin and lots of lemon juice. Topped with roast sweet potato and grilled chicken rubbed with ras el hanout, cumin and a bit of cinnamon, and toasted pine nuts and pistachios.

Tonight we'll either have part two of the super weekend pizza experience (we made enough for two nights), or I'll save them for tomorrow night so I don't have to cook after work and throw together a char-grilled capsicum, feta, rocket and pine-nut pasta which is really easy.