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!

Holding each orange over a bowl, cut between the membranes to remove the segments. Drain beetroot on paper towel.
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.
To eat, empty into a large bowl. Toss to coat.

Source

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

Mixing Bowl Set

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