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Moroccan salad in a jar
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Try this convenient and flavorful Moroccan Salad in a Jar for your next picnic - tasty, portable, and hassle-free!
Ingredients:
- 4 oranges, peeled, white pith removed
- 250g packet cooked beetroot, cut into wedges
- 75.08 gm extra virgin olive oil
- 42.00 gm lemon juice
- 1 garlic clove, crushed
- 2 x 400g cans chickpeas, rinsed, drained
- 120g pkt Baby Spinach Leaves
- 6 radishes, halved, sliced
Instructions:
- Cut between the membranes of each orange over a bowl to release the segments. Drain the beetroot on paper towel.
- In a small bowl, mix together oil, lemon juice, and garlic. Season the mixture. Divide it evenly between two 1.25L jars. Layer in chickpeas, beetroot, orange segments, spinach, and radish. Seal the jars and refrigerate until you're ready to pack.
- Transfer the contents into a spacious bowl and mix gently to ensure everything is evenly coated.
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