Ingredients
For the salad:
- A handful of your favorite salad mix
- 70 g of ripe mango, cubed
- 2 tbsp of pecan nuts
- 25 g of feta cheese, crumbled
For the dressing:
- 1 tbsp of chili flavored olive oil
- 2 tsp of white balsamic vinegar
- 1 tsp of mustard
- Salt
- Pepper to taste
For the chocolate, banana and pecan cake:
- 1 ripe banana
- 25 g of butter, melted and cooled
- 1 egg
- 3 tbsp of superfine sugar
- 50 g of spelt flour
- 1/2 tsp of baking powder
- A pinch of salt
- 3 tsp of cocoa powder
- 2 tbsp of pecans
Instructions
For the salad:
Put the salad mix into the first container of your MB Original bento box.
Sprinkle with the mango cubes, pecans and Feta cheese.
For the dressing:
In a small airtight container, pour the olive oil, balsamic vinegar and add the mustard.
Shake until the dressing gets a homogeneous consistency.
Season with salt and pepper and pour into the MB Temple S sauce cup.
Drizzle it over the salad before eating.
For the cake:
Preheat the oven to 180°C.
Peel the banana.
In a large bowl, mash the banana using a fork or potato masher.
Add the cooled butter, egg and sugar, and mix with a large spoon until well combined.
In a second bowl, mix the flour, baking powder, salt and cocoa powder. Add to the first mixture and mix until obtaining a homogeneous preparation.
Pour the batter into the MB Silicase 2/3 mold and top with pecans.
Bake for about 25 to 30 minutes. Let cool before placing in the second compartment of the MB Original bento box.
Enjoy with fresh fruit.
