First I thought about making a mixed salad for lunch but destiny made me do something else.
I cooked potatoes, green beans and eggs in the same pan, and finally decided to make the following meal: green bean salad and mashed potatoes with sour cream and chives (this would have been the salad dressing).
For two people:
– 2 big potatoes
– 2 eggs
– 2 handfuls of green beans
– ¼ Granny Smith apple thinly sliced
– 1 handful of pine kernels
– 3 handfuls of Emmental cut in cubes
– 1 small can of tuna in olive oil
– some sour cream
– some chives
Peel and dice the potatoes. Cook them in boiling water until they soften.
In another pan, put the eggs in water. Boil the water and add the green beans for 10 minutes.
When the potatoes are ready, mash them. Add the sour cream, chives, salt and pepper as you like it. Put it in a disposable container in your bento box.
In the other part of your bento box, put the green beans cut in half. Peel the eggs and cut them along with the Emmental cheese and the apple. Add all of this to the green beans with the pine kernels and tuna.
I made a simple balsamic + olive oil + mustard dressing.
Bon appetit!