So excited to share this one with you! You might think, looking at it, a more suitable name would have been ‘tofu and kale salad’ or something along those lines, given that it takes up the biggest compartment and is the main dish – but just look at that watermelon. Look at it! It even has little seeds and everything. Let’s be honest, it’s the star here. Nothing that adorable can ever take second place – no, the spotlight is on you today, watermelon jelly slices!
I love these little guys. They’re so fun to make, plus they look and taste amazing. Let’s walk through it together so you can make your own! Firstly, jelly crystals. We were lucky enough to find some vegan watermelon jelly, which works for Amy. Mix it up as per the instructions, and add a bit of watermelon juice or pulp as it cools to give it that cloudy look and super watermelon taste (artificial watermelon flavour has nothing on the real thing!). Once it has cooled to room temperature, take the two halves of a hollowed out lime and fill them with the mixture. Chill this in the fridge until set, then slice into smaller wedges and cover with black sesame seeds. Talk about fun! I still can’t get over how cute the seeds are 😂
Now that they’re done, I suppose we should take a look at the rest of the lunchbox too! Marinated tofu on a fresh salad is always a good choice, and a simple rainbow fruit salad is also classic. Add a kidney bean salad for some long-lasting energy and smoked almonds for crunch, and you have an incredible lunch box on your hands. Enjoy!
- Tofu, kale, spring onion, sugar snap peas, avocado, red chilli, pine nuts, spinach
- Raspberries, strawberries, nectarine, pineapple, kiwi, blueberries, flowers
- Red kidney beans, tomato, red capsicum, micro-herbs
- Vegan watermelon jelly wedges, granola, flowers
- Smoked almonds