- Mason Jar Quinoa Salad with Green Thai-Style Dressing (GF and Vegan) - Izy Hossack - Top With Cinnamon
Easy Desk Lunch III: Buckwheat, Apple & Orange Jar Salad (Vegan, GF) - Izy Hossack - Top With Cinnamon
salad in a jar!
5-7 cherry tomatoes, halved
drizzle of olive oil
½ a vegetable stock cube
50g raw buckwheat groats, rinsed well
1 small orange
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 tbsp olive oil
large pinch of salt
handful of baby spinach
handful of mixed sprouts
Preheat the oven to 200 C (400 F) and put the tomatoes cut side-up on a baking tray. Drizzle them with some olive oil and roast in the oven for 20-30 minutes until slightly shrivelled.
Meanwhile bring the water to the boil in a small pot. Add the rinsed buckwheat and stock cube, stir together and then turn down the heat to simmer. Place a lid on and leave to cook for 20 minutes then drain and place back into the pot. Cover with the lid again and leave for 10 minutes to absorb any excess moisture.
Take the apple and slice it thinly. Cut out the core and then cut the slices into matchsticks. Cut the orange in half and squeeze the juice of one half over the apple matchsticks, tossing to coat.
Squeeze the juice from the other orange half into a small jar. Add the balsamic, mustard, olive oil and salt to the jar. Fit the lid and shake the jar to emulsify the dressing.
Take a large jar with a tight-fitting lid and pour the dressing into the bottom. Layer the cooked buckwheat on top, followed by the roasted tomatoes, apple, the spinach and finally the sprouts. Seal with the lid.
To eat: pour the salad out into a bowl and toss to coat with the dressing.
- I also like to add crumbled feta to this salad, layered into the jar just after the spinach.
Instead of buckwheat: quinoa, pasta, roasted sweet potato, peas, sweet corn, chickpeas, lentils
Instead of balsamic vinaigrette: apple cider vinegar & honey, pomegranate molasses & lime juice, toasted cumin & lemon juice
Instead of apples/tomatoes: halved grapes, segmented orange, roasted squash, marinated courgette ribbons, grated carrot, chargrilled bell peppers, spiralised beetroot
Instead of sprouts: chopped fresh herbs, crumbled feta, shaved parmesan, salted & toasted cashews, toasted sesame seeds, sliced spring onion, sliced olives
- Tahini Avocado Toast | Williams-Sonoma Taste
For the tahini sauce:
3/4 cup (7.5 oz./235 g) tahini
5 Tbs. (3 fl. oz./80 ml) fresh lemon juice
1 small to medium garlic clove, minced
1 to 1 1/2 cups (8 to 12 fl. oz./180 to 375 ml) water
1/2 tsp. salt, plus more, to taste
Handful of very finely minced fresh flat-leaf parsley
2 ripe avocados, halved and pitted
1 Tbs. fresh lemon juice, plus more, to taste
1 Tbs. fresh lime juice, plus more, to taste
Large pinch of sea salt
Freshly ground black pepper, to taste
2 large slices rustic multigrain or gluten-free bread, toasted
Red pepper flakes, to taste
Extra-virgin olive oil for drizzling
Handful of halved cherry tomatoes
Crumbled feta cheese for serving
Seasonal sprouts, such as sunflower or amaranth sprouts, for serving
2 poached eggs (optional)
To make the tahini sauce, in a food processor or a blender, combine the tahini, lemon juice and garlic and process briefly. With the motor running, slowly drizzle in the water, checking the consistency occasionally, until the sauce is just thin enough to drizzle off a spoon. Transfer the tahini sauce to a bowl, season with salt and stir in the parsley.
Scoop the avocado flesh into a bowl. Add the lemon juice, lime juice, salt and black pepper. Smash with a large spoon, keeping the mixture quite chunky but incorporating all of the ingredients.
Drizzle each slice of toast with about 1 1/2 Tbs. of the tahini sauce. Scoop the avocado mixture on top, sprinkle with red pepper flakes and drizzle with olive oil. Top each slice with cherry tomatoes, feta, sprouts and a poached egg. Serves 2.
- - Crispy Orange Tofu with Broccoli | Williams-Sonoma Taste