LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.
I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won’t be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn’t what we want, is it?
- 1 beetroot
- 200 g tinned chickpeas
- 100 g bulgar
- 1 carrot
- 1 fresh green pepper
- 4 lettuce leaves
- 200 g natural yogurt
- handful minced chives
- 1 small chili pepper
- salt and pepper
Clean the beetroot and bake or boil it.
Grate the beetroot and carrot.
Cut the pepper into thin strips.
Boil the bulgur in salty water.
Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce.
Dice the chili pepper.
Mix the natural yoghurt with the chives and chili pepper.
Spice it up with salt and pepper.
Add the dip or dressing to the salad just before serving.
Recipe and photo: Katarzyna Posłuszny