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This recipe is perfect for a meal combining the freshness of the salad and the comfort of the savoury cake. An easy and tasty dish to take with you in your lunch box.
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INGREDIENTS
INGREDIENTS
Melon, mozzarella and balsamic vinegar salad:
- 12 balls of melons and watermelon
- 12 mozzarella balls
- The juice of an orange
- 1 handful of sprouted seeds
- 1 drizzle of balsamic cream
- Some basil leaves (optional)
Bacon cake:
- 4 eggs
- 150 g flour
- 15 cl milk
- 10 cl olive oil
- 100 g grated Parmesan or other cheese
- 100 g bacon
- 6 sprigs of chopped chives
- 1 sachet of baking powder
METHOD
METHOD
Melon, mozzarella and balsamic vinegar salad:
Prep: 10 minutes
No cooking
- Mix the melon, watermelon and mozzarella balls with the juice of a squeezed orange and basil leaves.
- Add the sprouted seeds.
- Place in the fridge.
- Season with balsamic cream before putting the salad in your Qwetch Lunch Box.
Bacon cake:
Prep: 15 minutes
Cook: 45 minutes
- Preheat the oven to 160 °C (th.5).
- Beat the eggs for 2 minutes, then add the flour and mix well.
- Gradually pour in the oil and milk while mixing.
- Add salt and pepper, and Parmesan cheese and mix.
- Sauté the bacon in a fat-free pan, add to the mixture, and mix.
- Pour into individual tins or a small cake pan.
- Bake for 40 minutes, depending on the tin size.
- Increase the oven to 190 °C (th.6) and bake for another 5 minutes to golden the top.
- Leave to cool completely before cutting the cake into cubes and placing them in your Qwetch Lunch Box.
TOP TIP
TOP TIP
Melon salad
Make this salad with seasonal fruits: raspberries, apricots, peaches, tangy apples, pineapples. For more crunch, add seeds and dried fruits or small croutons.
Bacon cake
The cake can be frozen or kept for a few days in the fridge. Replace bacon with tuna and add some dried fruits such as hazelnut, almond or pine nut for the crunch. You can also use different flours: spelt, semi-wholemeal, buckwheat and cereals.
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