Summer buffets

When you have an unpredictable two-digit number of guests for lunch, make some salads that keep well until the next day and get some roasted chicken for protein. Pictures here with fennel salad (thinly sliced fennel with lemon juice and olive oil), green lentil and red onion salad and a tomato and feta salad. The feta makes it creamy - and it keeps better should there be any left-overs.