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!