Tomato and Quinoa Salad Jars

Ingredients​

Salad

• 300g Cherry Burst tomatoes, halved

• 1 medium carrot (grated or shredded)

• 300g cooked quinoa

• 240 g chickpeas (1 can)

• 1 medium Flavorite continental cucumber (sliced or chopped)

• 50g feta cheese

• 120g rocket salad

• 2 tbs pumpkin seeds

• 1 medium avocado (optional)

Dressing/Marinate

• 50 ml olive oil

• 1 tbs red wine vinegar

• 1 tbs honey

• 1 large lemon

• 1 tbs fresh dill chopped

• 1 tbs fresh basil chopped

• 1/2 tsp red chilli flakes

• salt and pepper to taste

Method

1. Combine all the dressing ingredients in a small bowl or a jar. Once combined, pour the dressing over the drained chickpeas, ensuring to coat them evenly. Set aside.

2. Using glass jars, start layering your salad ingredients: tomatoes, carrots, quinoa. Spoon the chickpeas and any leftover dressing over the quinoa.

3. Next, layer up your cucumber, feta cheese and rocket salad. Top up with some pumpkin seeds, sliced avocado and lemon wedge

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