Menu in a jar

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Fresh salad in a jar

Ingredients (4 people)

50g cucumber
100g melon
20g red onion
20g York ham
20g rocket
20g lamb’s lettuce
10g red pepper
10g toasted hazelnuts

Dressing:

20ml lemon juice
10ml olive oil
40g fat-free natural yoghurt
5g chopped coriander
Salt and pepper

Method

Method:

For the dressing, mix the salt and pepper with the lemon juice and olive oil. Mix until emulsified. Add the yoghurt and chopped coriander. Mix and put aside.

Then finely chop the cucumber, red pepper and red onion. Use a scoop to make balls of melon. Lightly chop the hazelnuts. Finely chop the ham and sauté until crispy.

Arrange the jar

Put the dressing in the base.
Add the cucumber, pepper and red onion.
Spread over the toasted chopped hazelnuts.
Put in the York ham.
Add the melon balls.
Finish off with the rocket and lamb’s lettuce.

Store in the fridge until you’re ready to eat it.

Nutritional Information

Quinoa, strawberries and cherry

Ingredients (4 people)

50g strawberries
40g quinoa
40g ricotta or cottage cheese
40g spinach leaves
20g spring onions
10ml olive oil
5 cherry tomatoes
Salt
Pepper

Dressing:

10ml olive oil
6ml raspberry vinegar

Method

Slice the onions, including the green part. Sauté in a pan with olive oil. When they are soft, add the quinoa, sauté for 2 minutes and cover with 2cm of water. Add the pepper and leave to cook for 15 minutes, until the liquid has evaporated. Leave to cool and add salt to taste.

Wash and dry the strawberries and cherry tomatoes. Cut in half.

Prepare the vinaigrette by mixing the olive oil and raspberry vinegar. Add salt and pepper and mix.

Nutritional Information