Mediterranean Salad Jars
4 tbsp quality pesto
1 Chioggia beet, peeled (or regular beetroot)
8 pieces marinated artichokes, drained
8 olives, drained and pitted
1⁄2 cup mixed cooked lentils, rinsed and drained (beans can be used as well)
2 small gs or 8 grapes
8 cherry tomatoes
2 handfuls mixed lettuce
2 tbsp lemon juice
Wash and dry all of the fresh produce. Thinly slice the beet, cut the olives in half, spiralize the zucchini or use a peeler to shave it into thin strands, cut the gs into quarters (or the grapes in halves) and cut the tomatoes in halves.
Spoon the pesto into the base of two medium-sized wide mouth sealable glass jars. Arrange the beet slices around the inside of the jars. Begin by lling the jars with the marinated vegetables, then the lentils, followed by the zucchini, fruit and tomatoes and nally the lettuce and lemon juice squeezed on top.
Seal the jars and store them in the fridge. Then simply grab one and place in your bag for a quick lunch on the go. They can keep for a few days in the fridge, if unopened.
When ready to serve, shake the salad out into a bowl, toss gently until coated in the pesto and serve with forks. Alter- natively, shake and eat straight from the jar.