WECK JAR SALAD

Serves 4, with weck jars approx. 1L capacity 

INGREDIENTS

Salad

• 2 sweet potatoes, cut into chunks and roasted
• Rocket
• 80g slivered almonds, toasted
• 2 tins chickpeas, drained and rinsed
• 1 pomegranate, seeds removed
• 2 pieces danish feta, cut into chunks
• ½ lemon, juiced
• 1 cos lettuce, chopped

Orange Dressing

• 1 orange zest and juice
• ½ lemon juice
• 80ml olive oil
• Salt and pepper to taste
• 2 tsp dijon mustard

Tahini Dressing

• 2 tbsp tahini
• Juice of 1 lemon
• Salt to taste
• 100g natural yoghurt
• 1 garlic clove crushed

METHOD

1. Combine all ingredients for the dressing together and season to taste.

2. For the salad, toss the chickpeas in lemon juice, 1 tsp ground cumin and coriander, ½ tsp chilli powder and salt to taste. Lightly fry the chickpeas for a few minutes, set aside. Layer the salad ingredients in a jar, and drizzle over the orange dressing, and a dollop of the tahini dressing.