Ingredients
For the bulgur and beetroot salad:
- 50 g of bulgur wheat
- 1 small roasted beetroot, peeled and cubed
- 40 g of red kidney beans, rinsed and drained
- 30 g of cheddar cheese, cubed
- 1 small handful of arugula
- ½ tsp of roasted sesame seeds
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 pinch of dried oregano
- Salt
- Pepper
For the pan-roasted almonds:
- 50 g of almonds
- 10 g of olive oil
- Salt to taste
Instructions
For the bulgur and beetroot salad:
Cook the bulgur according to the package instructions.
After cooking, transfer the bulgur in a salad bowl and set aside to cool down.
In a small bowl, mix the olive oil, lemon juice and dried oregano until smooth. Adjust the seasoning to taste.
Transfer the beetroot, bean, cheese and arugula to the salad bowl with the bulgur. Add the dressing and mix gently.
Put the salad into the first container of your MB Original bento box and sprinkle with sesame seeds.
For the pan-roasted almonds:
In a frying pan, heat the olive oil.
Add the almonds and cook on a low heat, stirring occasionally, for about 4-5 minutes, or until they are golden brown.
Season with salt if necessary.
Place the almonds in a plate and let them cool down before putting them in the second container of the MB Original bento box.
Complete with your favorite dessert.
Malwina’s tip: roasted almonds go well with clementines and granola yogurt.
