Jam jar salads
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 300ml chicken or vegetable stock
- 150g bulgar wheat
- 1/2 tbsp dill, chopped
- 1/2 tbsp mint, chopped
- cooked beetroot, diced
- 1/2 cucumber, diced
- 200g radish, quartered
- 200g feta, crumbled
- 2 baby gem lettuce, shredded
- 2 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- rapeseed oil
- 2 tsp honey
Method
- STEP 1
Heat the stock to boiling point and pour it over the bulgar wheat, cover and leave for 20 minutes to soak. Chill until cold. Mix through the herbs and some seasoning.
- STEP 2
Layer up the salads into 8 jam jars: pack bulgar 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.
