Jam Jar Salads Recipe | olivemagazine

Jam Jar Salads

300ml chicken or vegetable stock
150g bulgar wheat
1/2 tbsp dill
chopped
1/2 tbsp mint
chopped
cooked beetroot
diced
1/2 cucumber
diced
200g radish
quartered
200g feta
crumbled
2 baby gem lettuce
shredded
2 tbsp Dijon mustard
3 tbsp white wine vinegar
rapeseed oil
2 tsp honey

Method

step 1
Heat the stock to boiling point and pour it over the bulgar wheat, cover and leave for 20 minutes to soak. Chill until cold. Mix through the herbs and some seasoning.
step 2
Layer up the salads into 8 jam jars: pack bulgar wheat at the bottom, then top with beetroot, cucumber, radish, feta and finally lettuce. Put the mustard, vinegar, 4 tbsp oil, the honey and some seasoning in a separate jar and shake well to make a dressing. Seal the jars and pack up for your picnic.