Aussie bento box
Ingredients
Beetroot dip, to serve
Celery sticks, to serve
Corn cobs, cooked, to serve
200g beef mince
2 garlic cloves, crushed
1/2 zucchini, grated
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon fresh flat-leaf parsley leaves, chopped
1/4 cup dried breadcrumbs
1/4 cup smokey barbecue sauce
2 wholemeal damper rolls, split
4 baby cos lettuce leaves
2 tablespoons tomato relish
1 cup vanilla yoghurt
50g raspberries
50g blueberries
1 tablespoon coconut chips
Method
Step 1: Make Meatloaf sandwich: Preheat oven to 200C/180C fan-forced. Line a baking tray with sides with baking paper. Combine mince, garlic, zucchini, egg, Worcestershire sauce, parsley, breadcrumbs and 1 tablespoon barbecue sauce in a bowl. Season with salt and pepper. Shape into a 6cm x 15cm log and place on prepared tray. Bake for 30 minutes or until cooked through. Allow to cool. Cut into 6 slices. Top roll bases with lettuce, relish, meatloaf and remaining barbecue sauce. Top with roll tops. Wrap in plastic wrap. Refrigerate until required.
Step 2: Make Fruit and yoghurt salad: Divide yoghurt between two 3/4-cup capacity airtight containers with lids. Top with raspberries, blueberries and coconut chips. Cover with lids. Refrigerate until required.
Step 3: Place sandwiches, fruit salad, beetroot dip, celery and cooked corn in lunchboxes. Refrigerate until required.
Related
Comments