Rainbow in a jar
Full of goodness, this colourful little salad is practical for packed lunches, too. Kids like stacking up layers - leave dicing up the veg until they're old enough to handle a sharp knife.
Makes 2 big jars
1 pack pre-cooked quinoa or rice
½ red pepper
½ yellow pepper
½ green pepper
1 lemon cut into wedges
1 tbsp extra-virgin olive oil
white wine vinegar
salt and pepper
a few flat-leaf parsley or coriander leaves, or a mix of both
½ pack of ricotta or drained feta or a few handfuls of leftover shredded roast chicken
Takes 10 minutes
1. Finely dice all the peppers, peel, core and cube the avocado.
2. Take a tall tumbler (or a jam jar with a lid if you want it to be portable) and help the kids assemble the salad. Start with the dressing (so that when you turn the jar upside down onto a plate, the dressing drizzles through the ingredients and winds up at the top). Pour the extra-virgin olive oil into the bottom of the jar, use the cap on your white wine vinegar bottle to measure out a capful and pop in too. Squeeze over the juice from one wedge of lemon and reserve the rest for later. Season with salt and pepper.
3. Now layer up your chopped-up ingredients. Start with half the red pepper followed by half the yellow pepper. Spoon half the quinoa or rice into your jar. Add half the avocado, herbs and green pepper.
4. Top with half the cheese or chicken (whichever you are using) and pop another lemon wedge in the jar or tumbler at the top.
5. Now repeat with a second tumbler or jar using all the remaining ingredients.
6. When you and the kids are ready to eat, squeeze over the second wedge of lemon. Put a plate on top of the tumbler or opened jam jar and flip over. Carefully pull up the glass so that all the salad tumbles out, coated in the dressing and ready mixed.