- 1 potato (about 250 to 300 g)
- 1 apple
- 150 g of carrot
- 50 g of radishes
- Tofu, cubed
- 20 g of tahini
- 25 ml of water
- The juice of 1 lemon
- 1 garlic clove, pressed
- Fresh parsley, chopped
- 1 soy yogurt
- 50 g of cucumber, finely chopped
- Some mint leaves, chopped
- 1 square of 80% dark chocolate
|Carrot and radish salad with tahini sauce||Tzatziki Kumpir||Baked apples and chocolate|
For the starter: Peel and grate the carrot and finely chop the radishes. Place them in the first compartment of the MB Original bento box and sprinkle with the tofu cubes.
For the dressing: In a small bowl, place the water and tahini. Beat until obtaining a thick sauce. Add the lemon juice, garlic, parsley, salt, and pepper and mix again before placing the dressing in the MB Temple S sauce container. Drizzle over the salad before tasting.
For the main course: Preheat the oven to 200°C. Wrap the potato in foil and bake for 30 to 40 minutes or until it becomes tender. Once the potato is cooked, open it lengthwise and fluff the insides with a fork. Let it cool before placing it in the second compartment of the MB Original bento box.
Mix the soy yogurt with the cucumber, salt, pepper, garlic, and mint and pour the sauce, in the sauce container MB Temple M and drizzle over the potato before tasting.
For the dessert: Wrap the apple in foil and bake for 30 to 40 minutes or until it becomes tender. When it comes out of the oven, place it on a plate, cut it in half and quickly add a chocolate square on top of each side. Let it melt before placing the apple in the lunch box.