Logo
Allow cookies

Griddled salad jar

Ingredients

  1. Step 1 1 aubergine , sliced
  2. Step 2 1 courgette , sliced
  3. Step 3 1 tbsp olive oil
  4. Step 4 2 tomatoes , roughly chopped
  5. Step 5 200g feta , roughly crumbled
  6. Step 6 240g can chickpeas
  7. Step 7 100g Kalamata olives
  8. Step 8 50g sundried tomatoes
  9. Step 9 ¼ cucumber , deseeded and roughly chopped
  10. Step 10 1 yellow pepper , deseeded and sliced
  11. Step 11 small bunch mint , leaves only
  12. Step 12 small bunch dill , chopped
  13. Step 13 1 red onion , sliced
  14. Step 14 ½ tsp coriander seeds
  15. Step 15 50ml white wine vinegar
  16. Step 16 juice 1 lemon
  17. Step 17 100ml extra virgin olive oil
Griddled salad jar
Calories: 292 Carbohydrate: 11 g Protein: 8 g Fat: 23 g
Cook time: 60 minutes Prep time: 30 minutes Total time: 90 minutes Servings: 8

TAGS

Lunch 2 of 5-a-day BBC Good Food team Gluten free Jar Make Ahead Picnic salad summer Vegetarian Vit C

Directions

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