Summer Salad Jar

Sun, sea and salad – just a few of my favourite things about summer!!

Salad is one of the easiest things to make at home, you can create a really tasty meal super fast and with very few ingredients.

Transporting salads can be notoriously difficult and can end in a sad, soggy mess. Using a jar is not only great for the environment but also the ideal way to create a simple layered salad. So next time, keep a big one aside for your next salad feast.

When using a jar or lunchbox, the key is how you layer the ingredients. I prefer to put the messy ingredients – yes I’m looking at you tomatoes or beetroot at the bottom. Add a layer of grain on top followed by your remaining ingredients. Finish with the delicate leafy greens on top. Keep dressings separate in a small jar or tub and add when you are ready to eat .

Serves 1.

 

• 1/2 large tomato
• sea salt
• 2 tbsp Curried Apricot & Raisin Couscous
• 1/2 carrot
• 2 tsp apple cider vinegar
• black pepper
• 50g smoked mackerel
• 1 large fistful baby leaf spinach

1. Dice the tomato and mix through a pinch of sea salt.
2. Spoon the tomato into the bottom of the jar followed by the couscous.
3. Create carrot ribbons using a vegetable peeler or mandolin.
4. Add the vinegar and a pinch of black pepper to the carrots and mix well.
5. Place the carrot ribbons on top of the couscous, followed by the mackerel and top it all with the spinach.
6. Place in the fridge until ready to eat.

Happy cooking,

Sinéad

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