Salad jars are a fantastic meal prep option and are great for easy weeknight dinners or healthy work lunches. You may like to share these with other members of the family, or half the recipe if catering for one.
- Prep: 30 Minutes
- Portions: 6 Jars
Ingredients:
- 6x glass jars with lids (I used mason jars, however old peanut butter jars work just as well!)
- 1 cup rice blend (I used a brown rice and quinoa variety)
- 1 vegetable stock cube
- 1 red onion, finely sliced
- 2 tbsp red wine vinegar
- pinch of sugar
- pinch of salt
- 1x 400g tin of chickpeas, rinsed and drained
- 1 telegraph cucumber, diced into small cubes
- 1 ripe avocado, diced
- 1 pomegranate, seeds removed (or used a pre-prepared store bought option)
- 150g feta, crumbled
- 2 big handfuls of salad greens (I used rocket, however shredded lettuce or baby spinach would also work well)
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/2 cup shelled pistachio nuts, roughly chopped
- 1/4 cup dukkah (optional)
- 1/2 cup mint leaves, roughly torn
- 4tbsp tahini
- 4tbsp boiling water
- juice and zest of 1 lemon
- 2tsp dijon mustard
- 2tsp honey
- pinch of salt
Method:
- Place a saucepan of water on to boil. Once boiling, add the rice blend and crumble in the stock cube. Reduce to a simmer and cook for 20 minutes. Drain and set aside.
- While the rice is cooking, prepare the onions. Combine the sliced onions with the vinegar, a pinch of salt and a pinch of sugar, mix to combine and set aside.
- Next make the dressing by mixing the tahini, water, lemon juice, lemon zest, mustard, honey and pinch of salt in a small bowl. Set aside.
- In a bowl, gently massage the rocket with the olive oil and a pinch of salt and pepper, set aside.
- Once the rice is cooked and drained, begin to layer the salad jars. This can be done in any order you choose, however I started by dividing the dressing between the 6 jars, then layering with the dukkah (optional), pomegranate seeds, pistachios, mint, pickled red onion, chickpeas, avocado, cucumber, rocket and rice.
