I had planned a nice bento in orange colours last week, but unfortunately I had to skip it. But here’s a green one today instead!

Greenish Bento, 24-10-2012

First tier
Pasta salad with avocado sauce, peas, corn & sun-dried tomatoes, escarole and tiny tomato from the balcony.

Second tier
Pecans for the salad, courgette fritter, cucumber to dip in spicy houmous, and (Gnoe getting frivolous here ;) gherkin hearts.

On the side
Gingerbread with soy margarine & agave syrup and fruit salad for dessert: apple, satsuma and mango in a lemon-ginger dressing with cinnamon.

I’ve been looking for a good pasta salad recipe and now I’ve found it! I use Chloe Coscarelli’s avocado-pesto sauce, either leftovers of dinner like today, or made afresh. The sun-dried tomatoes are a must but for the rest it’s just what I have at hand. Made it with young broad beans once — ‘t was great!

Bento submitted to What’s for Lunch Wednesday on Bentolunch.net

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