Stripy houmous salad jars

Stripy houmous salad jars

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

6 jars

Colourful, tasty and packed with vitamins to boot, these layered and salad jars are great to make with kids

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per jar

kcalories
159
protein
7g
carbs
17g
fat
6g
saturates
1g
fibre
6g
sugar
13g
salt
0.6g

Ingredients

  • 140g frozen soya beans or peas
  • 200g tub houmous (reserve 2 tbsp for the dressing)
  • 2 red peppers (or a mixture of colours) finely chopped
  • Half cucumber, finely chopped
  • 200g cherry tomatoes, quartered
  • 2 large carrots
  • small pack basil
  • 2 large carrots, peeled and grated
  • 4 tbsp pumpkin seeds (optional)

For the dressing

  • zest and juice 1 lemon
  • 1 tbsp clear honey
  • 2 tbsp houmous (from the tub, above)

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Method

  1. First make the dressing. Put the ingredients in a jam jar with 1 tbsp water. Screw on the lid and shake well. Set aside.
  2. Bring a small pan of water to the boil, add the beans or peas and cook for 1 min until tender. Drain and run under cold water until cool. Divide the remaining houmous between 6 large jam jars. Top with the drained soya beans or peas, peppers, cucumber, tomatoes, basil leaves, carrots and pumpkin seeds, if using. Screw on the lids and chill until needed. Will keep in the fridge for 24 hrs.
  3. When ready to serve, pass around the jars and let everyone pour over a little dressing.

Recipe from Good Food magazine, August 2014

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