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

Nutrition per serving

kcal 292
fat 23g
saturates 6g
carbs 11g
sugars 7g
fibre 5g
protein 8g
salt 0.9g

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

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