TO MAKE YOUR SU­PER SALAD…

Good Housekeeping (UK) - - Good Health -

First mix all the dress­ing in­gre­di­ents in a bowl, adding salt and black pep­per to taste. Then just layer the other in­gre­di­ents in the or­der listed, start­ing with the dress­ing.

1 THE MID­DLE EASTERN SALAD JAR

A colour­ful jar packed with veg­e­tar­ian in­gre­di­ents

FOR THE TAHINI DRESS­ING

3tbsp tahini 2tbsp lemon juice 1tbsp ap­ple cider vine­gar 2 gar­lic cloves, peeled and grated 1tbsp maple syrup 50-60ml wa­ter

FOR THE JAR

2tbsp Tahini Dress­ing Hand­ful broc­coli, chopped into small pieces 3tbsp cooked lentils 1 salad tomato, chopped ½ cu­cum­ber, chopped Dol­lop of hum­mus 1tbsp pomegranate seeds 1tbsp mixed seeds, such as pump­kin, sun­flower, sesame Hand­ful fresh baby spinach

3 THE FRENCH SALAD JAR

This is a tasty Niçoise-style salad

FOR THE HONEY MUS­TARD DRESS­ING

3tbsp ex­tra-vir­gin olive oil 2tbsp white wine vine­gar 1tsp Di­jon mus­tard 2tsp honey

FOR THE JAR

2tbsp Honey Mus­tard Dress­ing 1tbsp chopped red onion Hand­ful chopped green beans, blanched in boil­ing wa­ter for 2min 3 baby pota­toes, boiled and quar­tered 1 x 80g tin tuna or salmon 1 hard-boiled free-range egg, quar­tered 1tbsp ca­pers Hand­ful Ro­maine let­tuce, chopped

2 THE ASIAN SALAD JAR

Umami flavours add zing to this salad

FOR THE SOY DRESS­ING

4tbsp olive oil 1tbsp soy sauce Juice ½ lemon 1 gar­lic clove, peeled and grated 1tsp sugar

FOR THE JAR

2tbsp Soy Dress­ing 2tbsp edamame beans 1 small cour­gette, shaved into rib­bons ½ car­rot, peeled and grated 3tbsp cooked brown rice 100g chicken breast, torn into pieces ¼ av­o­cado, sliced 1tbsp peanuts Hand­ful Chi­nese cab­bage, chopped

4 THE GREEK-ITAL­IAN SALAD JAR

Feta, pep­per and pine nuts are paired with chick­peas

FOR THE BAL­SAMIC DRESS­ING

3tbsp ex­tra-vir­gin olive oil 1tbsp bal­samic vine­gar 1 gar­lic clove, peeled and grated Pinch dried Ital­ian herbs, op­tional

FOR THE JAR

2tbsp Bal­samic Dress­ing ½ red pep­per, de­seeded and diced 3tbsp chick­peas, rinsed and drained 50g feta cheese, cubed 4 cherry toma­toes, halved 4 or 5 pit­ted black olives, sliced 1tbsp pine nuts Hand­ful rocket leaves

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