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light-meals

Healthy Jar Salad

Great for lunch on the go!

30 4
Healthy Jar Salad | DonalSkehan.com, Great for lunch on the go!

light-meals

Healthy Jar Salad

Great for lunch on the go!

Friday, June 12, 2015

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

 

Roasting Tin

Frying Pan

Large Mixing Bowl

30 mins
Serves 4

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.

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.
Cook the quinoa according the packet and let it cool.
Fry the halloumi in a medium frying pan over a medium high heat with a little olive oil until golden brown on either side.
In a large mixing bowl, whisk together the ingredients for the dressing.
Add the kale to the bowl, then massage the dressing into the kale to make it tender.
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.
30 mins
Serves 4

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

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  • Sara

    do you use dried and uncooked chickpeas, or ready-made and boiled from a can?

  • Patricia Sonnicksen

    off subject recipe… I made your zingy courgette fritters last night, chicken breasts with your balsamic marinade yesterday – the other day the easy nicose salad…and have tried some of your salad dressings. my family loved the recipes. lots of balance and wonderful flavors.. fresh and delicious.

    • Great to hear you have tried so many recipes! :)

  • Phyllis

    Hi, where can I find the mason jar lid you use in this video? I can’t seem to find it anywhere! Thanks!

    • You get them in hardware and homeware shops here in Ireland or at flea markets but you’ll definitely get them online too. Hope you find some! They are really handy!