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Remove the leaves and wash the cauliflower, then place on an oven dish, season with olive oil and sea salt, then grill in the oven for 30 min. The cauliflower should be confit and well roasted. Cool at room temperature.
Cut and wash all the vegetables: slice the celery and carrots, and remove the tips of the radishes. Wash them again in very cold water (to make them even crunchier!).
Combine the mayonnaise, coarsely ground pepper, sea salt, honey and grated garlic cloves to make a sauce.
Open the ciabattas and remove the inside. Spread with the sauce, then layer with thin layers of roast beef, preserved tomatoes, the arugula, diced red onion, and shaved parmesan. Wrap in plastic wrap and refrigerate, placed between two plates with a weight on top for at least three hours.
Garnish your bento with the fresh vegetables. (You can dip the tips of the radishes in fresh cheese, and season the rest of the vegetables with a dash of sea salt and a drizzle of olive oil).
Remove the plastic wrap, cut the ciabattas in six and place in the second level of your bento. Pour the remaining sauce in a MB Temple.
Now you’re ready to enjoy a picnic in the lovely summer weather!