DECONSTRUCTED MEALS

The trick to a perfectly crisp salad – even one that has sat in the refrigerator for days – is in the layering. The dressing at the base, followed by proteins or grains, then nuts or seeds, with the leafy greens on top. When you are ready to eat, turn the jar out into a bowl and enjoy!  Just remember to fill the jars in the given order. These recipes are from Jar Salads by Alexander Hart, Smith Street Books, $24.95.

VEGGIE TACO SALAD

Coriander and lime dressing:

3 tbsp Greek yoghurt

1 tbsp apple cider vinegar

Juice of 1 lime

Large handful of coriander,  finely chopped

Pinch of caster sugar

Sea salt

Mix together.

Other ingredients:

1 Lebanese (short) cucumber, diced

½ cup cooked black beans

2 tbsp chopped jalapenos

1 tomato diced

3 tbsp corn kernels

½ avocado, sliced, with lemon juice squeezed over

2 tbsp shredded cheddar cheese

Handful of chopped coriander

Handful of baby English spinach leaves to fill

ITALIAN CHICKEN SALAD

Red wine vinaigrette:

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

½ tsp dijon mustard

Salt and freshly ground black  pepper

Roasted capsicum:

1 red capsicum

Roast in a 400° F oven for 15-20 minutes, turning occasionally until the skin is charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes to steam. Peel the skin and discard. Remove and discard the stem and seeds. Thickly slice.

Other ingredients:

50 gms fresh mozzarella, chopped into bite-sized pieces

120 gms barbecued chicken, shredded

2 tbsp pine nuts

Handful of roughly chopped basil

Handful of rocket (argula)  to fill.

LEMONY ROASTED CAULIFLOWER AND SUGAR-SNAP PEA SALAD

Lemon vinaigrette:

2 tbsp extra virgin olive oil

1½ tsps lemon juice

1 tsp lemon zest

½ tsp caster (superfine) sugar

½ tsp dijon mustard

Salt and freshly ground black pepper

Mix together.

100 gms sugar-snap peas

Blanch in boiling water for 1 minute. Drop in ice water. Drain.

Roasted cauliflower:

100 gms cauliflower, cut into small florets

Mix in a bowl with:

¼ tsp minced garlic

1 tsp olive oil

1 tsp lemon juice

Salt and freshly ground black  pepper

Once coated, tip onto a baking tray and roast in a 400° F oven for 20-25 minutes, turning occasionally, or until cooked. Allow to cool.

Other ingredients:

30 gms toasted almonds, roughly chopped

1 celery stalk, sliced

50 gms red cabbage, finely shredded

Handful of torn mint, to fill.

SWEET POTATO, FETA AND SMOKED ALMOND SALAD

Red wine vinaigrette:

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

½ tsp dijon mustard

Salt and freshly ground black pepper

Roasted sweet potato:

150 gms orange sweet potato, cut into cubes

Mix in a bowl with:

1 tsp olive oil

Salt and freshly ground black pepper

Once coated, tip onto a baking tray and roast in a 400° F oven for 15 minutes, turning occasionally, or until cooked. Allow to cool.

Other ingredients:

50 gms feta, cut into cubes

30 gms smoked almonds

Handful of baby English spinach leaves, to fill.

TROPICAL FRUIT SALAD WITH MINT SYRUP

Mint syrup:

1 tbsp caster sugar

2 tbsp warm water

5 mint leaves

Dissolve the sugar in the water in a small saucepan over low heat, add the mint leaves and simmer for 5-10 minutes until thickened. Discard the mint and allow to cool.

Other ingredients:

100 gms fresh pineapple, cut into cubes

1 mango cut into cubes

Shaved fresh coconut from 1 young coconut

Handful of mint