Cute, colourful homemade salad jars are so tasty and make leftovers much more fun. Healthy and super easy to make, these portable salads work for picnics or packed lunch. Roasted squash and onion is mixed with rice and layered in jars with mozzarella, tomato and superfood of the moment avocado. Although this is a winning formula, feel free to combine the rice with anything you like, or anything you’ve got in the fridge.
- 350g bag prepared squash, cut into small chunks
- 1 red onion, sliced
- 2tbsp olive oil
- 200g cooked rice
- few fresh basil leaves, torn
- 150g ball mozzarella (or you could use feta or cubes of Cheddar)
- 200g cherry tomatoes, halved
- 1 large avocado, peeled and sliced
- 1-2tbsp balsamic vinegar
Heat the oven to 200C, gas 6. In a roasting tray, toss the squash and onion with 1tbsp oil. Roast for 20 mins. Mix with the rice and basil.
Layer up the rice in jars with the mozzarella, tomato and avocado. Add the remaining oil and balsamic, and leave in the fridge until ready to serve. Shake before serving.
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These jars can be stored in the fridge for up to 2 days.