Moroccan salad in a jar

Cooking Salads Moroccan salad in a jar

This perfectly packed Moroccan Salad in a Jar is great for taking on your next picnic. Its simple, delicious and easy to transport!

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Holding each orange over a bowl, cut between the membranes to remove the segments. Drain beetroot on paper towel.
  2. Combine oil, lemon juice and garlic in a small bowl. Season. Divide between two 1.25L jars. Top with the chickpeas, beetroot, orange segments, spinach and radish. Seal. Chill until ready to pack.
  3. To eat, empty into a large bowl. Toss to coat.

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4 oranges, peeled, white pith removed
250g packet cooked beetroot, cut into wedges
1/3 cup extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, crushed
2 x 400g cans chickpeas, rinsed, drained
120g pkt Coles Baby Spinach Leaves
6 radishes, halved, sliced

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Salads
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