Ingredients
For the salad:
- 700 g of ripe watermelon (about ½ small watermelon)
- 200 g of Feta cheese
- 100 g of arugula
- 1 tbsp of sunflower seeds
For the dressing:
- 4 tbsp of extra virgin olive oil
- 1 tbsp of wine vinegar
- 1 tbsp of balsamic vinegar
- Salt
- Pepper
For the shortbread biscuits:
- 175 g of flour
- 1 tsp of salt
- 90 g of unsalted butter
- 20 black olives
- 2 thyme sprigs
- 1 egg
- Fleur de sel (French thin sea salt)
For the hummus:
- 200 g of raw beets
- 400 g of chickpeas
- 60 g of tahini
- 3 tbsp of olive oil
- 3 tbsp of lemon juice
- 1 garlic clove
- ½ tsp of cumin
- ½ tsp of salt
- 50 ml of water
Instructions
For the watermelon and Feta salad: Dice the watermelon and Feta cheese. In a salad bowl, gently mix the watermelon and Feta cubes with the arugula and sunflower seeds.
Place the salad in the first container of the MB Original bento box. In a small bowl, mix all the ingredients of the dressing before placing it in the MB Temple M sauce cup. Drizzle the dressing on top of the salad before tasting.
For the black olives and thyme shortbread biscuits: Pit and chop the black olives. In the bowl of a food processor fitted with a flat beater with flexible edges or in a large bowl, mix the flour, salt, thyme, and olives.
Cut the butter into small pieces and add it to the previous mixture. Using your fingertips or the food processor, blend the ingredients for 1 to 2 minutes. Beat the egg and add it to the preparation.
Mix until obtaining a ball. Slightly flatten the ball before wrapping it in a cloth and keep it in a cool place for about 1 hour. Preheat the oven to 180°C. On a lightly floured kitchen counter, roll out the dough until it becomes 5 to 7 mm thick. Using a cookie cutter of about 4 cm, cut out small shortbread biscuits.
Place the biscuits on a baking sheet previously covered with a baking mat, sprinkle some fleur de sel on top and bake for 20 minutes or until they become golden brown. Let cool before placing them in the second airtight container of the MB Original bento box, where they can be stored for up to 3 days.
For the beet hummus: Preheat the oven to 200°C. Clean the beets and remove their roots. Wrap them roughly in foil. Bake the beets for 45 minutes to 1 hour, until they become tender. Once cooked, let them cool. Drain and rinse the chickpeas. In the large bowl of a blender, mix the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt for 1 minute. Keep blending while gradually adding the water.
Natacha and Daniela’s tip: the more water is added, and the more blended ingredients are, the smoother the hummus will be. Taste and adjust seasoning if necessary.
Place the hummus in the MB Extra ½ compartment in the second container of the MB Original bento box.
Sprinkle with your favorite toppings: chopped parsley, za’atar, minced radishes, pine nuts, fleur de sel or lemon zest.
