All you need to make this salad is a screw top jar large enough to hold the ingredients (a jam jar is ideal). The secret to a successful salad in a jar is to pour the dressing into the bottom of the jar then add the other ingredients on top. Simply shake the jar before serving so the salad is drenched with dressing and you won’t end up with a soggy salad! This recipe is for halloumi, but would work equally well with salmon or chicken.
INGREDIENTS (serves 1)
1 tablespoon olive oil
A handful chopped baby spinach leaves
50g cherry tomatoes, halved
½ avocado cut into chunks and drizzled with ½ a lime (to prevent browning)
½ red capsicum (pepper), finely chopped
1 carrot, grated
½ cucumber sliced with a vegetable peeler or spiraliser into strips
2 tablespoons sesame seeds
6 tablespoons pomegranate seeds
Small handful fresh coriander leaves, chopped
1 teaspoon olive oil
1 teaspoon fresh lime juice
1 tablespoon tahini
½ clove garlic, crushed
1 teaspoon tamari
¼ teaspoon grated fresh ginger
¼ teaspoon honey
2 tablespoons water
Make the dressing, whisking all the ingredients together until mixed. Pour into the bottom of a screw-top jar.
Cut the halloumi into slices. In a saucepan, gently heat the olive oil and fry the halloumi slices until golden brown. Cut into bit-size pieces. Prepare the remaining ingredients and add to the jar, topping with the halloumi. Sprinkle with the coriander leaves.
Before serving, shake the jar to mix the ingredients with the salad dressing and enjoy!
Categorised: Gluten Free, Lunch, Vegetarian
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