Halloumi, Pasta & Vegetable Bento Box
Bento Boxes are the ultimate Japanese packed lunch. Try this delicious version of bento that includes delicious vegetables and halloumi cheese
- Serves1
- Preparation Time10 mins
- Cooking Time15 mins
Nutrition per serving
- Energy767 Kcals
- Protein36.8g
- Carbohydrates63g
- Fat40.1g
Ingredients
- 40 g pasta (e.g. fusilli)
- 60 g cooked beetroot (vacuum pack)
- 2 tsp. sesame oil
- 3 tbsp. beetroot juice
- 1 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 70 g green beans
- 3 tbsp. Ponzu Citrus Seasoned Soy Sauce
- 40 g mangetout
- 100 g halloumi
- 1-2 tsp. medium hot mustard
- Freshly ground pepper
- 1 small piece of watermelon (approx. 100 g )
- 1 sachet Kikkoman Less Salt Soy Sauce
- 1 tsp. sunflower seeds
Method
Cook the pasta according to the pack instructions. Cut the beetroot into small cubes. Combine 1 tsp. oil with the beetroot cubes, beetroot juice and soy sauce. Add the drained pasta and swirl the pan until they turn bright red in colour.
Wash the beans and trim off the ends. Cook them in boiling water for approx. 10-15 minutes, then plunge into cold water. Drain and mix with 1 tbsp. Ponzu Lemon. Clean and halve the mangetout. Cut the halloumi into cubes, fry together with the mangetout in the remaining oil for approx. 5 minutes, then remove.
Add 5 tbsp. water, the remaining Ponzu Lemon and mustard into the frying liquid, reduce slightly, season with pepper and pour into a screw-top jar for transportation.
Cut the melon into bite-sized pieces. Arrange all the meal components in a bento box/ lunchbox, garnish with sunflower seeds, include the sauce sachet, and refrigerate until you are ready to take it with you. Heat up in the microwave before eating.
