Balsamic, pomegranate & rocket jar salad

Balsamic, pomegranate & rocket jar salad

By
From
Love Your Lunches
Makes
1 lunch portion
Photographer
Bec Dickinson

This has all the elements a salad should: acidity, crunch, freshness, bite and sustaining power so it can stand alone as a meal. it can also last up to three days in the fridge as an added bonus.

Ingredients

Quantity Ingredient
1 tablespoon balsamic vinegar
3 tablespoons olive oil
50g green beans
1/4 small red onion, sliced
1/2 avocado, peeled, stoned and cubed
1/2 pear, finely sliced
1 teaspoon lemon juice
2 teaspoons pomegranate seeds
70g cooked freekeh
small handful parmesan shavings
4 tablespoons walnuts, halved
small handful watercress
small handful rocket
salt
freshly ground black pepper

Method

  1. Dressing: pour the balsamic and olive oil into the bottom of the jar and swirl to combine, then sprinkle in the seasoning.
  2. Hard vegetables: blanch the green beans by bringing a small pot of salted water to the boil and cooking for 2 minutes or until bright green, then immediately remove and shock in ice cold water (this can be done the night before). Add the green beans and onion to the jar.
  3. Soft fruit: add the avocado and pear, with lemon juice on top to prevent both going brown. Then add the pomegranate seeds.
  4. Grains: spoon in the freekeh.
  5. Protein: sprinkle over the Parmesan.
  6. Crunch: add the walnuts.
  7. Leafy greens: pack in the watercress and rocket.
  8. Seal: tighten the lid, and store in the fridge. Tip into a bowl to serve.

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