Summer Salad Jar

Difficulty 2/5

Serves 1  • Prep : 10 Min • Cooking : 10 Min • Recipe by Vegelizious

  • -Dressing :
  • -1 tsp mustard original
  • -1 tbsp olive oil
  • -1 tsp balsamic vinegar
  • -1 tbsp water
  • -½ tsp maple syrup (alternative: honey, agave syrup, sugar)
  • -1/8 tsp garlic powder
  • -2 tsp ajvar (alternative: tomato paste)
  • -1 tsp dried basil
  • -Salt, black pepper
  • -Salad :
  • -75 g cucumber, diced
  • -75 g brown Lentils, tinned and drained
  • -7 cherry tomatoes, quartered
  • -75 g yellow bell pepper, diced
  • -40 g buckwheat, raw (or other grain of your choice i.e. couscous, quinoa)
  • -40 g feta, diced
  • -½ peach, diced
  • -10 g pistachios (or other nuts of your choice)
  • -5 g fresh basil (about 1 handful)
  • -30 g baby spinach, roughly chopped
Summer Salad Jar

  1. 1Wash the buckwheat and cook in double the amount of salted water for about 10 minutes. Rinse with cold water and set aside.
  2. 2Add all the dressing ingredients to your jar and stir well with a fork.
  3. 3Layer the ingredients in the following order: diced cucumber, brown lentils, quartered cherry tomatoes, diced peppers, cooked buckwheat, diced feta, diced peaches, chopped pistachios, roughly chopped fresh basil and baby spinach. Close the jar and store in the fridge.
  4. 4When ready to eat, empty the jar into a bowl and stir well to distribute the dressing evenly.
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