Ingredients
For the tomato and mozzarella starter:
- 80g of tomatoes, chopped
- 20g of mozzarella cheese balls
- Fresh basil leaves
- 1 tbsp of olive oil
For the summer salad:
- A handful of your favorite salad mix
- Pitted kalamata olives
- 50g of red bell pepper, sliced
- 1 small cucumber, washed and cut lengthwise
- 1 tbsp of pumpkin seeds, dry-roasted in a pan
- 2 tbsp of small raw shrimps, cleaned
- 10g of butter for frying
- 1 tbsp of olive oil
- 1 tsp of lemon juice
- A pinch of dried oregano
- A pinch of garlic powder
- Salt
- Pepper
For the chia seed pudding:
- 200g of almond milk
- 2 tbsp of chia seeds
- 2 tsp of honey
- Your favorite fruit to serve with
Instructions
For the tomato and mozzarella starter:
Put the tomatoes and mozzarella cheese balls in the first container of your MB Square bento box. Sprinkle with basil leaves and drizzle with olive oil. If you want, you may season the tomatoes and mozzarella with salt and freshly ground black pepper.
For the summer salad:
Melt the butter in a small pan on medium heat. Add the shrimps, sprinkle with salt and fry on medium heat for 3-4 minutes, until they become golden brown. Set the shrimps aside on a plate covered with a dish towel. In the second container of your MB Square bento box, mix the salad, olives, bell pepper, cucumber, shrimps and sprinkle with some pumpkin seeds. For the dressing, mix well the olive oil, lemon juice, dried oregano, garlic powder, salt and pepper. Then, put the dressing into your MB Temple M sauce cup and place it in your bento box.
For the chia seed pudding:
In a bowl, mix the almond milk, honey and chia seeds. Set aside for 10 minutes. Then, pour the pudding into the food cup of your MB Square bento box. Serve chilled with your favorite fruit.
