Recipe: Jam Jar Salad

Salad 500

25 minutes - Serves 8


  • Chicken or vegetable stock 300ml
  • Bulgur wheat 150g
  • Dill 1/2 tbsp, chopped
  • Mint 1/2 tbsp, chopped
  • Cooked beetroot, 250g, diced
  • Cucumber 1/2, diced
  • Radish 200g, quartered
  • Feta 200g, crumbled
  • Baby gem lettuce 2, shredded
  • Dijon mustard 2 tbsp
  • White wine vinegar 3 tbsp
  • Rapeseed oil
  • Honey 2 tsp

 How to make:

  • Heat the stock to boiling point and pour it over the bulgur wheat, cover and leave for 20 minutes to soak. Chill until cold. Mix through the herbs and some seasoning.
  • Layer up the salads into 8 jam jars: pack bulgur wheat at the bottom, then top with beetroot, cucumber, radish, feta and finally lettuce. Put the mustard, vinegar, 4 tbsp oil, the honey and some seasoning in a separate jar and shake well to make a dressing. Seal the jars and pack up for your picnic.

PER SERVING 220 kcals, protein 8.4g, carbs 20.5g, fat 11.5g, sat fat 4g, fibre 3.5g, salt 1.5g



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