Today, we want to present this colourful and flavour-rich lunchbox recipe of Cordon Bleu with beetroot sauce, broccoli in rice vinegar and sesame, and a fruit salad of citrus fruits, apple and pineapple juice.

Quick and easy to make, all the crunchiness of Cordon Bleu is enhanced in this office lunchbox recipe, thanks to a harmonious contrast with beetroot sauce. The accompaniment of broccoli in rice vinegar and sesame regales a touch of fusion while the citrus fruit and apple salad adds a note of colour and really turns your office lunch into a complete and delicious meal.

Perfect for a colourful and tasty office lunchtime break, here is the complete recipe for Cordon Bleu served with beetroot sauce, broccoli in rice vinegar and sesame, topped with a citrus fruit, apple and pineapple juice salad!

Cook the AIA Cordon Bleu Classico in a frying pan or in the oven until perfectly crisp. Peel the pre-cooked beetroot and cut it into pieces for adding to the mixing bowl in order to blend it with the soy milk and a pinch of salt. As you continue to blend the ingredients, add the oil gradually until the sauce has the consistency of a mayonnaise. Cook the broccoli in plenty of lightly salted boiling water acidulated with rice vinegar. Then strain it and toss it in a work with a little oil, a spoonful of wine vinegar and a spoonful of soya sauce. When the broccoli is ready, dust it with sesame seeds and add the peeled almond flakes previously roasted in a pan. Peel and segment the citrus fruits and place them in a bowl. Wash the apple well and slice it finely, then combine the fruits and dress them with a spoonful of sugar, the pistachio crumbs and the seeds from the vanilla pod. Your lunchbox is ready for the office!