Ingredients
For the salad:
- A handful of your favorite salad mix
- 1 small beetroot, roasted and peeled
- 30 g of mozzarella cheese
- 1 tbsp of pecans
- 1 tsp of sunflower seeds, pan roasted
For the dressing:
- 1 tbsp of olive oil
- 1 tsp of balsamic vinegar
- ½ tsp of mustard
- ½ tsp of maple syrup
- Salt
- Pepper
For the chocolate mousse:
- 50 g of good quality dark chocolate (at least 70% cacao)
- 150 g of silken tofu, drained
- 2 tbsp of maple syrup
- 1/2 tsp of vanilla extract
- A pinch of salt
Instructions
For the salad:
Put the salad mix into the first container of the MB Original bento box.
Slice the beetroot and mozzarella cheese and then, using a heart-shaped cookie cutter, make small hearts.
Spread the beetroot, cheese, pecans and sunflower seeds on the salad mix.
For the dressing:
In a small airtight jar, pour the olive oil and balsamic vinegar, and add the mustard, maple syrup, some salt and pepper to taste.
Close the jar and shake it until obtaining a homogeneous dressing.
Pour the dressing into the MB Temple S sauce cup and drizzle it on top of your salad before eating.
Serve with baguette croutons.
For the chocolate mousse:
In a bowl, break up the chocolate and melt it in the microwave for 30 seconds. Let the chocolate cool for a few minutes.
In a salad bowl, add the silken tofu, maple syrup, vanilla extract and salt. Blend until smooth and fluffy.
Add the melted chocolate and blend until silky.
Pour into the MB Extra 2/3 compartment and let chill in the fridge for an hour or until set. Then, put the compartment into the second container of the MB Original bento box.
Serve with seasonal fruit.
