Bibimbap is a Korean dish that contains a range of summer vegetables and an egg on a bed of rice.

Our version of Bibimbap had Lebanese cucumber (softened in salt water), spinach (blanched and dressed with sesame oil and sesame seeds) and carrot (lightly fried in rice bran oil) all harvested from our garden less than an hour before dinner, along with a couple of eggs from the chook pen. Delicious!