Lunch in a jar means delicious salads without the soggy leaves! Key to this is putting the wet stuff at the bottom and working your way up to the leaves on top. This can be made with any combination of dips/roasted veg/cheese or meat. Prepare some roasted veggies at the weekend so you have a easy supply of ingredients for the week. Or if your making a soup, roast more veg than you need and save some for salads. This jar uses my beetroot hummus, grated carrot and beetroot salad, roasted butternut squash and spinach topped with feta and toasted pine nuts.
2 tablespoons beetroot hummus
1 butternut squash
2 tbsp coconut oil
2 tsp chilli flakes
a handful of spinach leaves
a few chunks of feta crumbled
tbsp pine nuts
What to do…
Firstly roast your vegetables, pre heat your oven to 180 degrees. Peel and deseed the butternut squash, then chop into bite-sized chunks. Place in a baking tray with 2 tablespoons of coconut oil, if your coconut oil is solid just crumble the pieces around the tray it will soon melt in the oven.
Sprinkle the veg with 2 large pinches of salt and pepper and 2 teaspoons of chilli flakes, place in the oven and bake for 30/40 minutes. Depending upon the size of your chunks cooking time will vary. You want the squash to be golden and soft. Give the tray a shake half way through cooking to ensure all the pieces are evenly roasted.
Meanwhile, make your salad. Grate the beetroot and carrot together in a bowl. Squeeze over the juice of a lemon and add a pinch of salt.
Follow my recipe for hummus here, to make beet hummus simply add a whole beetroot roughly chopped to the blender with the chickpeas.
Remove the squash from the oven and allow to cool.
Gently toast your pine nuts in a dry frying pan until golden.
You can assemble your salad-to-go in the morning once all the components are prepared.
Start with the wet ingredients. Use a jar large enough to hold a large portion, place 2 or 3 tablespoons of hummus at the bottom of the jar. Then place the grated carrot and beetroot mixture on top, followed by a handful of roasted veg. Top with a handful of spinach leaves, crumbled feta and some pine nuts.
Any remaining ingredients save for another speedy lunch later in the week.
Make all your colleagues jealous with your fresh salad in a jar.