It’s the summer, which on paper means it’s time for picnics. Unfortunately we’re not getting the clearest skies this July, but there have been a few lucky days so far to dip out and relax under the sun. This is a recipe that really showcases the good foods you can bring along with you to some outdoor adventures. I became obsessed with Mason Jars years ago when they first became a thing on Pinterest and Tumblr, and created this combination soon after. Another great thing here is that it can be a winner for children or teenagers who are not the biggest fan of colourful whole-foods – the act of assembling their own jar salad would definitely get them more intrigued, engaged and in the mood to be a little more adventurous! I’ve also added the health benefits of the foods I have included in this recipe, into this post.
- Good4U nutrition super sprouts
- Low-fat Halloumi cheese
- Tin of chickpeas X1
- A few stalks of broccoli
- Large carrot
- Hellmann’s Honey And Mustard Salad Dressing 235Ml
- Olive oil
- Smoked paprika
- Quinoa is a good source of protein, benefits heart health and contains antioxidants.
- The Good4U nutrition super sprouts are a powerhouse of antioxidants.
- Low-fat Halloumi cheese is good for protein and calcium.
- Chickpeas offer a great source of fibre.
- Broccoli promotes eye health.
- Asparagus helps remove energy-draining toxins from our body and strengthens our immune systems.
- Carrots aid digestion, promote good eye health and are a powerful source of antioxidants.
- Olive oil is a great source of energy.
- Smoked paprika is a source of vitamins.
All nutritional information was taken from Neal’s Yard Remedies Healing Foods, a DK publication.
- Sieve water through a tin of (preferably organic) chickpeas.
- Place chickpeas onto a baking tray, drizzle on some olive oil and shake on a tablespoon of smoked paprika.
- Mix well and bake at 180℃, for 25 minutes.
- Add one part quinoa and two parts water to a small pot and bring to the boil.
- Cut up the Halloumi cheese into nice, thick slices. Pre-heat the frying pan with some olive oil (recommended but not essential), move to a medium heat and fry the slices for four minutes on each side.
- Place broccoli florets and asparagus together into a pot; make sure they only take up about half of it.
- Pour enough water into the pot to cover the veggies.
- Bring the water to the boil and leave for 10-15 minutes, depending on how tender you want your veggies.
- Drain the water and allow the veggies to cool for a few minutes.
- Wash a carrot and peel until you have a nice vibrant bunch of peelings.
- Get creative; add your ingredients layer by layer into your Mason jar or lunchbox.
- Finish off by topping it with some gorgeous honey mustard, or any dressing of your choice.
- Carry it around like a trophy!
The original source for this recipe was SpunOut.ie 🙂