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Moroccan salad in a jar
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
"Portable and flavorful Moroccan Salad Jar, ideal for picnics with its effortless simplicity."
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. Then, drain the beetroot on a paper towel.
  • In a small bowl, mix together oil, lemon juice, and garlic. Season with salt and pepper. Divide the mixture evenly between two 1.25L jars. Layer with chickpeas, beetroot, orange segments, spinach, and radish. Seal the jars and refrigerate until you're ready to pack them up.
  • Transfer the mixture to a spacious bowl and gently toss to ensure everything is evenly coated.

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