For 1 MB Original bento box:
- A little chicory
- 20g of goat cheese
- Some shoots of lamb’s lettuce
- A handful of pecan nuts
- Some squash seeds
- A pear
- 1 large green cabbage leaf
- 3 button mushrooms
- 1 potato
- ½ onion
- 1 Tsp of mustard
- 1 handful of flaxseed
- 1 Tbsp of olive oil
For the chicory salad:
Cover the bottom of the bento with some shoots of lamb’s lettuce.
Remove the first leaves from the chicory. Place these leaves in your bento box.
Cut the goat cheese into small cubes.
Cut the pear in halfs lengthwise, hollow out the pear and cut into thin slices.
Add the goat's cheese pieces, thin slices of pear and pecans to the heart of the chicory leaves.
Sprinkle your salad with a few pumpkin seeds.
Fill your MB Temple sauce container with balsamic vinegar and olive oil as a salad dressing.
For the stuffed cabbage:
Boil a pot of water.
Blanch the cabbage leaf for 10 minutes.
Dice the mushrooms and potato, then mince the onions.
In a saucepan, fry the mushrooms, potato pieces and onion in olive oil for 10 minutes, then add the mustard.
Spread the green cabbage leaf in an ovenproof dish. Garnish it with the stuffing and close the cabbage leaf by folding it over itself.
Bake at 180°C for 20 minutes.
To complete this meal, add orange pieces and shortbreads.
Zero waste tips:
- Keep the orange peels to make “orangettes” or a delicious marmalade
- Buy your vegetables in bulk by bringing your own containers
- Use organic fruit and veggies to keep their skin on
- Use leftover pie dough to make shortbreads!