What’s great about it:
Having salad out of a jar is a fun way to get colour and added veggies into your lunch. Enjoy this Greek version with reduced fat natural yoghurt for added health benefits.
Serves 2 | Prep time 15 minutes | Cook time 10 minutes
75 grams rice, cooked
3 sprigs dill, fresh
2 tablespoon natural yogurt (reduced fat)
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 gem lettuce, shredded and chopped
6 olives, pipped & chopped
1 ripe tomato
½ small Lebanese cucumber, sliced
100 g chicken, cooked & shredded
15 g feta cheese
2 sprigs flat leaf parsley, roughly chopped
1 lemon, cut into wedges, one per jar
COOK rice (according to packet instructions).
SPOON the cooked rice into the base of a 1 litre jar.
CHOP the dill finely and sprinkle over the rice.
MIX the yogurt and EVOO together, spoon into the jar.
BUILD the rest of the jar by layering chopped gem lettuce, olives tomato, cucumber, chicken.
SPRINKLE feta and parsley on top of the salad.
TOP with the lemon wedge for squeezing over later.
Recipe courtesy of: Chloe Dyce, Country Kitchens Team
Filed under: Greek, salad, feta, yoghurt, lunch