Colourful, tasty and packed with vitamins to boot, these layered salad jars are great to make with kids for a wholesome lunch or afternoon snack
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per jar
- kcal159
- fat6g
- saturates1g
- carbs17g
- sugars13g
- fibre6g
- protein7g
- salt0.6g
Ingredients
- 140g frozen soya beans or peas
Soya beans
soi-yah beenzSoya beans and soy beans are exactly the same and the names are used interchangeably according…
- 200g tub hummus (reserve 2 tbsp for the dressing)
Hummus
hoom-iss, hum-issHummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…
- 2 red peppers (or a mixture of colours) finely chopped
- Half cucumber, finely chopped
- 200g cherry tomatoes, quartered
- 2 large carrots
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small pack basil
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 large carrots, peeled and grated
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 tbsp pumpkin seeds (optional)
For the dressing
Method
First make the dressing. Put the ingredients in a jam jar with 1 tbsp water. Screw on the lid and shake well. Set aside.
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 hummus 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.
When ready to serve, pass around the jars and let everyone pour over a little dressing.
Comments, questions and tips