- 80 g of coral lentils pasta
- 1/3 of zucchini
- 1 slice of Bayonne ham
- 15 g of feta cheese
- A few basil leaves
- Some cherry tomatoes
- A handful of arugula
- 1 shallot
- Olive oil
- Balsamic Vinegar
- 50 g skyr (Icelandic dairy speciality)
- A handful of raspberries and blueberries
- Raspberry coulis
- 50 g granola
For the salty course compartment:
Cut the zucchini into slices. Brown in a frying pan with a drizzle of olive oil. Season to taste with salt and pepper. Set aside.
Cook the coral lentil pasta. Drain them, add a knob of butter and a pinch of salt and pepper. Set aside.
Cut the cherry tomatoes in halves.
Combine the zucchini slices, cherry tomatoes, feta, Bayonne ham and basil leaves to the pasta.
Prepare the vinaigrette: mix a little olive oil with balsamic vinegar. Add a pinch of salt and pepper. Place it in your sauce container.
Put everything in the bento and add the arugula sprinkled with the chopped shallot.
For the sweet course compartment:
Fill your food cup with skyr.
Put the raspberry coulis in your sauce container.
Arrange your compartment with the granola, the berries, your sauce container and the food cup.