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).

Upper tier

  • currants
  • black olives
  • dressing for Greek salad
  • cashews with Provencal herbs
  • basil

Lower tier

  • Romaine leaves
  • basil
  • 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!

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