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  1. Home
  2. summer salad recipe

Griddled Salad Jar

This jar salad trend is a keeper! - by Amy Sinclair
  • 04 Apr 2019
Griddled Salad Jar
Prep: 30 Minutes - Cook: 30 Minutes - Easy - Serves 6-8 - Vegetarian
Proudly supported by

The dressing stays at the bottom of the container, and the leafy greens remain fresh and crisp until you’re ready to serve. You’ll need a two-litre jar, or a few smaller jars, to transport the salad.

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

1 /4 cucumber, deseeded and roughly chopped

1 yellow pepper, deseeded and sliced

small bunch mint, leaves only

small bunch dill, chopped

For the pickled onion dressing

1 red onion, sliced

1 /2 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. To serve, tip out onto a serving platter so the dressing is drizzled over the top of everything last.

PER SERVING (8)

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

  • summer salad recipe
  • picnic food
  • main course vegetarian salads
  • gluten free dinner recipe
  • easy healthy dinner
  • easy vegetarian recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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