Ingredients
1 cauliflower, cut into small florets
1 tin white beans – haricot or cannellini
150g green beans
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 1/2 tsp grated lemon zest
Salt and pepper
Handful of pitted dry black olives
Baby spinach and toasted pine nuts to serve
Method
Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with a little olive oil, season and roast for approx. 30 mins until tender.
While the cauliflower is roasting, lightly steam the green beans, so that they retain some crunch.
For the dressing: mix olive oil, lemon juice, lemon zest, white wine vinegar and a little salt and pepper in a jar or small bowl.
In a large mixing bowl, combine the cooked cauliflower, green beans, white beans and black olives. Add the dressing and toss.
In your Boru bento box: use the bottom layer for the main salad (option to warm through in the microwave to eat); baby spinach in the top layer and use the tray insert for toasted pine nuts, sprinkling over to serve.