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Slab of halloumi and chickpeas with pesto

cold salad bento
A simple vegetarian meal to go! Prepare your bentos with macaroni salad, hard-boiled eggs, cucumber, crackers and melon cubes. Easy and delicious!
- 4 eggs
- 1 container (454 g) store-bought macaroni salad
- 1/2 cucumber, sliced
- 180 ml (3/4 cup) fish-shaped cheddar crackers
- 500 ml (2 cups) cubed watermelon
- 120 g (approx. 1/4 lb) cubed cheddar cheese (optional)
- Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cover and cook for 10 minutes. Drain and cool immediately under cold running water. Shell and slice eggs.
- Divide macaroni salad, eggs, cucumber, crackers, melon cubes and, if desired, cheese between the compartments of four bentos.
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