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Griddled salad jar

This jar salad trend is a keeper! The dressing stays at the bottom of the container, and the leafy greens remain fresh and crisp until you're ready to serve

  • Prep: 30 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 292
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 7
  • Protein 8
  • Fat 23
  • Fibre 5
  • Salt 0.9

Nutrition per serving

  • Calories 292
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 7
  • Protein 8
  • Fat 23
  • Fibre 5
  • Salt 0.9

Ingredients

  • 1 aubergine, sliced
  • 1 courgette, sliced
  • 1 tbsp olive oil
  • 2 tomatoes, roughly chopped
  • 200g feta, roughly crumbled
  • 240g can chickpeas
  • 100g Kalamata olives
  • 50g sundried tomatoes
  • ¼ cucumber, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and sliced
  • small bunch mint, leaves only
  • small bunch dill, chopped
  • 1 red onion, sliced
  • ½ tsp coriander seeds
  • 50ml white wine vinegar
  • juice 1 lemon
  • 100ml extra virgin olive oil

Method

  1. To make the dressing, put the onion in a medium-sized pan and heat gently with the coriander seeds, vinegar and 50ml water for 15 mins or until the onion is bright pink and soft. Put the pan to one side to cool.

  2. Heat a griddle pan until smoking hot, then brush the aubergines and courgette slices with a little olive oil. Griddle for 3-4 mins each side until char lines appear. Transfer to a plate, season well and leave to cool.

  3. Whisk the lemon juice then the olive oil into the pan with the cooled onion. Season and tip into the jar. To build your salad, layer in the tomatoes followed by the feta, chickpeas and olives. Push everything down a little, then add the sundried tomatoes and some of their oil. Add your griddled vegetables, followed by the cucumber, pepper and herbs. Put on the lid and leave in the fridge or a cool box until you’re ready to eat.

  4. To serve, tip out onto a serving platter so the dressing is drizzled over the top of everything last.

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