Have your say
Ingredients
Moveable feast: Salad in a jar. Photo: William Meppem
2 tbsp pesto
200g plain yoghurt
200g baby spinach leaves
200g canned chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp ground cumin
sea salt and pepper
1 cucumber, peeled and finely sliced
200g can red salmon, drained
2 tomatoes, diced and drained
handful of basil or mint leaves
1 tbsp dukkah or mixed nuts and seeds
Method
1. Whisk the pesto and yoghurt together until smooth, and pour onto the base of two 400-millilitre airtight jars.
2. Use tongs to place a stack of spinach leaves on top of the pesto yoghurt.
3. Toss the chickpeas with half the olive oil, cumin, sea salt and pepper and arrange on top of the spinach. Squeeze any excess moisture from the cucumber and place on top.
4. Drain the salmon, toss with remaining olive oil, sea salt and pepper and arrange on top. Spoon the tomato on top of the salmon. Add a few basil or mint leaves and the dukkah, seal, and refrigerate until lunchtime. To serve, turn out onto a plate or simply eat from the jar.
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.