Bento Boxes Super Greens

This vitamin packed lunch celebrates all things green, including fresh pesto pasta and griddled asparagus, which is then combined with iron rich kale, and skin nourishing avocado.

GRIDDLED ASPARAGUS WITH LEMON

SF GF NF

Serves: 2

Light and refreshing, this dish also makes a lovely starter or light lunch, as well as a delicious addition to your lunchbox.

• 200g fine asparagus tips, trimmed

• 1 tbsp good quality olive oil

•½ lemon, zest and juice

• 1 clove garlic, peeled and left whole

• Sea salt and black pepper, to taste

Heat a griddle pan until very hot and add the asparagus and a pinch of salt. Cook for a few minutes until starting to soften before adding the olive oil, lemon juice and whole garlic clove. Allow to bubble for 30 seconds, season well and remove from the pan. Pour over the dressing and allow to cool. Refrigerate, once cooled, for up to four days.

DAIRY-FREE BASIL

PESTO

SF GF

Makes: 120ml (.½ cup)

• 60g (2 cups) fresh basil, leaves only

• 2 cloves garlic, peeled and roughly

• 2 tbsp pine nuts

• 60ml (¼ cup) good quality olive oil

• 2 tbsp nutritional yeast

• Sea salt and black pepper, to taste

Add all the ingredients to a blender, food processor or pestle and mortar and pulse or grind together until you have your desired texture. Taste to check the seasoning and adjust if necessary. Transfer to a clean dish and store in the fridge for up to one week.