Halloumi-stuffed mushroom bento

It’s summer! This colourful salad is quick and easy to prepare – the little panda pot holds the salad dressing.

Halloumi-stuffed mushrooms (serves 2)

4 x large flat mushrooms

60g halloumi, diced

1 sprig parsley

1 clove garlic, crushed

Juice of half a lemon

25g breadcrumbs

salt and pepper

2 tsp olive oil

Heat your oven to 180C. Brush the mushrooms lightly with the oil and place on a baking tray. Combine the breadcrumbs, parsley, halloumi, garlic, lemon juice and seasonings in a bowl until well-combined. Use the mixture to stuff the mushrooms and bake for 8-10 minutes or until the halloumi is caramelised. Serve however you like – in this photo I have added a salad of cucumber and cherry tomatoes tossed with garlic, gem lettuce leaves and a lemon juice and parsley dressing. You could also use it for a bento with rice and stir fried veg.

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Fishcake bento

I’ve been feeling a bit under the weather over the past couple of days, so I thought a protein-packed bento would help get me back on my feet. Sushi rice, asparagus,  spicy scrambled egg, sea bass fish cake, cucumber salad and two types of stir fried veg should do the trick 🙂 image

  • I made four fishcakes using 200g mashed potato, one sea bass fillet poached in milk and some salt and pepper. Normally I’d add a few chilli flakes, but my Goth finds spicy food challenging. Just flake the fish, stir it into the mash and  form into four small patties. I patted them with breadcrumbs and grilled until golden.
  • For the cabbage stir fry, I shredded some Chinese greens and fried them in sesame oil until soft at which point I added a splash of soy sauce and generous pinch of chilli flakes.
  • For the yellow pepper and red onion stir fry, I just soften the veggies in a small amount of oil.
  • The cucumber salad is cucumber marinated in rice vinegar with a sprinkling of ume-shisho powder
  • For the scrambled egg, I scrambled and egg with a sprinkling of the nearest spice mix in the kitchen, which I believe was harissa-based.