Salads in Jars (Jalads)
Servings: 1 750ml jar
Think of this more as a serving suggestion than a straight up recipe. Understanding Jalad layering will revolutionise the way you prep your veg for work. Just pop the grain and dressing on the bottom, denser veg on top, and finish with anything green or likely to wilt. Then, when it’s time to serve, flip the contents of your jar into a nice roomy bowl at work, and toss about to coat. Scroll below to check out some combos that might tickle your fancy, or go with the News Brekkie option if you liked the look on Tony’s face. Use butter beans, lentils or kidney beans as the base for a killer planty-protein hit, or add cooked grains and pulses like quinoa, rice, bulgur, or even short pasta shapes. Change it up with leftover roast veg, and add flavour bomb antipasti like olives, roasted artichokes or capsicums for bonus dimension.
PRINT
Ingredients
- ½ lemon juiced
- Good splash of olive oil
- Pinch of salt
- Crack of pepper
- ½ tin of chickpeas
- ¼ cup sundried tomatoes
- 1 cucumbers cubed
- ¼ red capsicum cubed
- 40 g (or small) chunk of feta
- 2 sprigs of parsley
- Leftover cooked grains optional (layer above chickpeas)
- Spinach optional
Instructions
- Once your veg is all prepped, start to layer in the jar. Do this in the order of the ingredients list.
- Pop into the fridge. When ready to eat, shake it all about and pour into a bowl and voila.
