I have been hooked on my husband’s Moroccan mojito and had been drinking it for the whole of weekend, could not get enough of the lovely spice he put in it. The drink inspired me to make him a middle-eastern themed bento for today.
I prepared some crackling pork belly which I made in the weekend, vegetarian lentil quinoa patties with portobello mushroom, a minty cucumber radish salsa in a jar and lemon garlic couscous. It is packed with spices, I hope he likes it and so I can request for another Moroccan mojito tonight. ;Ð
Crackling Pork Belly
See my Crackling Pork Belly post for the recipe and instructions
Vegetarian Lentil Quinoa Patties
The recipe is similar to my previous post on vegetarian bento, but this time I removed shiso leaves and added pre-cooked minced portobello mushroom and grounded coriander seeds for extra spice.
Minty Cucumber Radish Salsa
1/2 Japanese kyuri cucumber in slices, 3 radishes thinly sliced, lightly sauteed thinly-sliced lemongrass (light brown and crisp, use the bottom whitish part only), handful of mint leaves, a few seedless grapes sliced in halves, kaffir lime leaves (teared the leaves or bruise it to release the flavour), about 1 tsp sugar, 1/4-1/2 tsp of sea salt, cracked pepper and squeeze juice from 1/4 to 1/2 of a lemon.
Mix all the ingredients together except the grapes and let it sit for 10 minutes in the fridge. Then toss in the grapes.
Lemon garlic couscous
I got this dried couscous with pre-mixed flavour from the supermarket. Pop in some hot water and ready in 5 minutes.
I used leftover lemongrass greenish portion stalks, panda leaves, lemon and mint leaves to decorate the bento.