Ingredients
For the spring salad:
- 150 g of green asparagus, trimmed
- 1-2 half-cooked eggs, peeled and halved
- 40 g of cooked chickpeas
- 20 g of olives, halved
- 4 radishes, sliced
- Some fresh basil leaves to sprinkle
- 1/2 tsp of nigella seeds
For the dressing:
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- 2 tsp of chopped fresh herbs (e.g. mint, basil, thyme leaves)
- 1 small garlic clove, minced
- Salt
- Pepper
For the empanadas:
- ½ small onion, finely chopped
- 60 g of cooked brown lentils
- 20 g of sun-dried tomatoes, finely chopped
- 4 tbsp of tomato sauce
- 1/3 tsp of dried oregano
- 1/4 tsp of smoked paprika
- Salt
- Pepper
- Rice oil for frying
- 1 sheet of puff pastry (approx. 20 x 20 cm)
- 1 egg yolk for brushing the empanadas
For the mojo rojo sauce:
- ½ red bell pepper
- 1 small garlic clove, minced
- 1 tsp of red wine vinegar
- A pinch of chili powder
- A pinch of ground cumin
- 1 tbsp of olive oil
- Salt
For the lime-infused water:
- 3 slices of lime
- 5 mint leaves
- Cold water
Instructions
For the salad:
Steam the asparagus for 4 to 5 minutes or until they become tender.
At the end of cooking, immediately place them in a bowl of cold water with ice cubes and let cool.
Drain and cut them into 2 cm pieces.
In a large bowl, mix the asparagus, chickpeas, olives and radishes, and place the salad into the first container of the MB Original bento box.
Add the egg halves, sprinkle with basil leaves and nigella seeds.
For the dressing:
In a small bowl, beat the olive oil with lemon juice until obtaining a smooth mixture. Add the herbs, garlic, season with salt and pepper to taste and stir again. Place the dressing in the MB Temple sauce container and spread over salad before eating.
For the empanadas:
Preheat the oven to 200°C.
In a medium frying pan, heat a tablespoon of oil, and sauté the onion for 4 minutes or until it becomes soft and lightly brown.
Add the lentils and sun-dried tomatoes, mix and cook for 1 more minute.
Pour in the tomato sauce and season with oregano, paprika, salt and pepper. Mix and cook for about 3 to 4 minutes, until the sauce thickens. Let cool and set aside.
Using a glass, cut out 4 circles of puff pastry. In the middle of each circle, place a tablespoon of the lentils filling, fold the pastry in half and press the edges of dough together to seal.
In a small bowl, beat the egg yolk with 1 to 2 teaspoons of cold water and brush the empanadas.
Place the empanadas on a baking sheet lined with a baking mat and bake for 15 to 20 minutes or until they look puff, crisp and golden brown.
Let them cool before placing them in the second container of the MB Original bento box.
For the mojo rojo sauce:
In a blender, blend all the ingredients until obtaining a smooth sauce.
Malwina’s tip: add more olive oil if necessary to get the desired texture.
For the lime-infused water:
Place the lime slices and the mint leaves into the MB Postitive M bottle, fill with water and let infuse for a few hours before enjoying.
