The Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan salad in a jar recipe. Enjoy the Arab cuisine and learn how to make Moroccan salad in a jar.
This perfectly packed Moroccan Salad in a Jar is great for taking on your next picnic. It’s simple, delicious and easy to transport!
To Prep 0:15
DIFFICULTY SUPER EASY
4 oranges, peeled, white pith removed
250g packet cooked beetroot, cut into wedges
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
2 x 400g cans chickpeas, rinsed, drained
120g pkt Coles Baby Spinach Leaves
6 radishes, halved, sliced
Holding each orange over a bowl, cut between the membranes to remove the segments. Drain beetroot on paper towel.
Combine oil, lemon juice and garlic in a small bowl. Season. Divide between two 1.25L jars. Top with the chickpeas, beetroot, orange segments, spinach and radish. Seal. Chill until ready to pack.
To eat, empty into a large bowl. Toss to coat.
For this recipe we recommend you use two 1.25L jars. Also, for a twist, top dressing with layers of red capsicum, cucumber, red cabbage, fetta, red onion and iceberg lettuce.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.