Thursday, 9 July 2015

Picnic Salad Jars (Two Ways)

Did you see my recent picnic post?

Jars are a great way of transporting salads to a picnic and are much more aesthetically pleasing than a plastic box.

If you choose a larger jar, then you can eat the salad straight from the jar. Or, if you use jars like mine then just tip the salad into a bowl once you've reached your picnic place.

This recipe makes two picnic jars, one Greek Salad Jar and one Prawn & Corn Salad Jar.

You will need:

2 Kilner jars
Kitchen towel

For the prawn & corn salad:
1/2 cucumber, ends cut off
150g king prawns, cooked and peeled
120g cooked sweetcorn
Pinch of chilli flakes
Extra virgin olive oil

For the Greek salad:
1/2 cucumber, ends cut off
90g Kalamata olives
1/4 red onion, thinly sliced
8 cherry tomatoes, halved and deseeded
50g feta
Pinch of oregano
Extra virgin olive oil

Cut the cucumber halves in half length ways and scoop out all the seedy bit with a teaspoon. Dice the cucumber into 1 cm pieces then pat dry with some kitchen towel.

Place the olives in a layer at the bottom of one jar and the prawns in a layer at the bottom of another. Top with the cucumber halves and season.

For the Greek Salad Jar, top the olives and cucumber with the red onion slices, oregano, tomatoes and then the feta.

For the Prawn & Corn Jar top the olives and cucumber with the chilli flakes and corn.

Drizzle a little extra virgin olive oil into each jar, seal, shake them up a bit and they're ready to go!

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