×
Donal Skehan
Healthy Jar Salad | DonalSkehan.com, Great for lunch on the go!
  • light-meals

Healthy Jar Salad

June 12

Eating healthily when you’re on the go can be very tricky so this jar salad is a total life saver. The quinoa will keep hunger at bay and the addition of the halloumi adds a savoury bite. You don’t have to roast the chickpeas but I love the extra crunch you get if you do. This salad is quick to prepare, satisfying and keeps really well in the jar.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Preheat the oven to 200°C/400°/Gas Mark 6. Place the chickpeas in a roasting tray and mix with the olive oil, paprika and cayenne. Roast in the oven for 20-25 minutes or until crispy.
  2. 2. Cook the quinoa according the packet and let it cool.
  3. 3. Fry the halloumi in a medium frying pan over a medium high heat with a little olive oil until golden brown on either side.
  4. 4. In a large mixing bowl, whisk together the ingredients for the dressing.
  5. 5. Add the kale to the bowl, then massage the dressing into the kale to make it tender.
  6. 6. Assemble the salad in a jar by placing the quinoa in the bottom then topping it with the carrot, kale, avocado, chickpea and halloumi. Bring it with you for lunch or it will keep for 2 days in the fridge.

Rate this recipe

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Ingredients

For the salad:

240g quinoa

250g halloumi, thinly sliced

200g kale, washed and stalks removed

1 carrot, julienned

1 avocado, cut into chunks

400g chickpeas, washed and drained

1 tbsp olive oil

1/2 tsp paprika

½ tsp cayenne

For the dressing: 

1 tbsp white wine vinegar

3 tbsp olive oil

1 tsp Dijon mustard

1 clove of garlic, peeled and minced

Sea salt & freshly ground black pepper

 

You'll Need

Roasting Tin

Frying Pan

Large Mixing Bowl