Spring salad: Rice, green asparagus, dried fruit and radishes

Instructions

In a sauce pan, bring water to a boil and cook the rice for 10 minutes.

In the meantime, wash the radishes, cut them into slices and set aside.

Trim and cut each asparagus in two lengthwise with a sharp, clean knife. Brown the asparagus in a hot pan with a drizzle of olive oil. They should be cooked and slightly grilled.

Arrange the rice, asparagus, radishes, cashew and pecan nuts in one of the bento box compartments.

For the dressing: Mix two tablespoons of olive oil with one tablespoon of balsamic vinegar and a drizzle of lemon juice.

This recipe goes along perfectly well with a vanilla yoghurt, some muesli and slices of grapefruit.