Name: Griddled salad jar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
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; ¼ cucumber deseeded and roughly chopped; 1 yellow pepper deseeded and sliced; small bunch mint leaves only; small bunch dill chopped; 1 red onion sliced; ½ tsp coriander seeds; 50ml white wine vinegar; juice 1 lemon; 100ml extra virgin olive oil

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Griddled salad jar

Griddled salad jar

Good Food team

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.5 out of 5.2 ratingsRate

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This jar salad trend is a keeper! The dressing stays at the bottom of the container, and the leafy greens remain fresh and crisp until you're ready to serve

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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
¼ 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
½ tsp coriander seeds
50ml white wine vinegar
juice 1 lemon
100ml extra virgin olive oil

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Nutrition: per serving (8)

kcal292
fat23g
saturates6g
carbs11g
sugars7g
fibre5g
protein8g
salt0.9g

Method

step 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.
step 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.
step 3

Whisk the lemon juice then the olive oil into the pan with the cooled onion. Season and tip into the jar. To build your salad, layer in the tomatoes followed by the feta, chickpeas and olives. Push everything down a little, then add the sundried tomatoes and some of their oil. Add your griddled vegetables, followed by the cucumber, pepper and herbs. Put on the lid and leave in the fridge or a cool box until you’re ready to eat.
step 4

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

Recipe from Good Food magazine, August 2016

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A star rating of 4.5 out of 5.2 ratings

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