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Last weekend summer officially started and we’ve been having some fine weather in Holland since then! So on Thursday it was time for a mediterranean bento (#56).
- black olives
- dressing for Greek salad
- cashews with Provencal herbs
- Romaine leaves
- black olive
- mix of feta goat’s cheese, tomato, spring onion, sundried tomato and red bell pepper
The salad leaves, paprika, basil and red currants all came from our weekly organic veggie bag!
So here’s the bento I took yesterday on my first day back to work. I tried to extend my holiday spirit by taking tabbouleh salad, fresh mint for tea and a mix of nuts that came all the way from Cappadocia in Turkey: roasted chick peas, apricot seeds and almonds coated in honey and sesame seeds. Yummy! I also added some dried cranberries.
But I took some other stuff as well: a La vache qui rit cheese wedge, cherry tomatoes, Japanese peas and kiwi (peeled and sliced in the morning) with some lemon juice on the side.
Another way of keeping my holiday near is reading Dance with Death by Barbara Nadel. It’s a thriller set in Cappadocia and I bought it on site ;) Thankfully we didn’t find any dead bodies in the caves we visited!