This is the most delicious and easy to carry salad in a jar, perfect for your lunch break or a picnic with friends!
Ingredients for 2 salad jars :
extra virgin olive oil ,120gr orzo,1 small red onion chopped, just a pinch of saffron,1 cube of vegetable stock, 1 spring onion thinly sliced, 1 medium sized beetroot already boiled and thinly sliced, 1carrot shredded, 80gr red cabbage shredded, 1/2 red apple shredded, 1/2 cucumber thinly sliced, 50gr mixed salad leaves( such as baby spinach, watercress, baby gem),1 clementine,10gr mixed cranberries, walnuts, pumpkin seeds, 30gr gorgonzola, zest of an orange. For the dressing: 3tbsp extra virgin olive oil , 1tbsp balsamic vinegar, 1tsp dijon mustard, 1 tsp honey, sea salt and freshly ground black pepper.
Heat a saucepan over a medium heat, add the olive oil and fry the onion for 2 minutes then add the orzo and fry for 1 minute. Add enough water to cover it and bring to the boil stirring it constantly. You may need to add more water until is ready. Season with salt and pepper and leave it to cool. Assemble the salad in a jar by placing the orzo in the bottom then topping it with the beetroot, carrot, cucumber, apple, red cabbage, spring onion and drizzle with 2 tablespoons of the salad dressing and a pinch of salt. Then at the top place the delicate salad leaves, gorgonzola, clementine, cranberries,pumpkin seeds and walnuts. When ready to serve drizzle with the rest of the dressing and the orange zest. Enjoy!
Elisavet is the most imaginative and creative chef I know and it was an awesome experience to work with together and observe her, while working and assembling her dishes!
The salad is delicious and you must give it a try! Pack your veggies, take your jar and here you have your week’s lunches!
(recipe and execution by Elisavet Deleha, photos by Gertrude!)