Greek Jam Jar Salad

These delicious, colourful lunches will cause massive office envy. Make balanced jars by layering up carb, protein, veg and a little dairy. Keep in the fridge and mix before serving. Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean.


Spoon 150g of cooked bulgur wheat (75g if cooking from scratch) into the base of a 1-litre jam jar, then finely chop and sprinkle over the leaves from 2 sprigs of fresh dill . Mix 2 heaped tablespoons of fat-free natural yoghurt and 1 tablespoon of extra virgin olive oil together, then season to taste and spoon over the bulgur. Make up the rest of your jar with ½ a shredded little gem lettuce , 4 olives (destoned and torn into quarters), 1 sliced ripe tomato , 5cm of sliced cucumber , 100g of shredded cooked chicken , the roughly chopped leaves from 2 sprigs of fresh flat-leaf parsley , 15g of feta cheese and 1 teaspoon of toasted sesame seeds . Top with 1 wedge of lemon for squeezing over later, then lid on.

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