A clever recipe

Win­ter jewels bento

The Simple Things - - JANUARY THINGS - Recipe from Bento Power (Kyle Books). Recipe & pho­tog­ra­phy: Sara Kiyo Popowa

Makes 2 ben­tos

1 por­tion of cooked quinoa 1 tbsp hazel­nuts, dry-toasted 1–2 tbsp salt­wa­ter nuts and seeds 1 tsp fu­rikake* (op­tional) Pomegranate seeds (op­tional)

For the win­ter salad:

50g kale leaves (about 6) 50g red cab­bage, finely shred­ded ½ parsnip, cut into thin half moons 1 small car­rot, peeled, and thinly sliced 30g (about 4) dates, finely chopped 1 or­ange, scrubbed and halved 2cm piece of fresh gin­ger ½ tsp sea salt

1 Rip the washed kale leaves off their stems and roughly chop the leaves. Un­less the stalks are very dry and fi­brous, chop them, too, very finely, and add both to a mix­ing bowl, along with the rest of the salad veg­gies and dates.

2 Squeeze the juice of half the or­ange into the mix and finely grate a lit­tle or­ange zest in, too. Save the sec­ond half to use later. Finely grate the gin­ger and squeeze the pulp over the salad mix to ex­tract the juice (dis­card pulp).

3 Add the salt and gen­tly mas­sage the mix, un­til quite a lot of juice is re­leased.

4 Pack snugly into a glass con­tainer and mar­i­nate in the fridge for up to 3 days.

5 To as­sem­ble: make a slope of quinoa in your box; top with salad; tip in all the juices. Skin and cut re­served half or­ange into bite-sized pieces. Top the salad with or­ange and nuts. Fin­ish with fu­rikake and pomegranate, if us­ing.

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