Summer Salad Picnic Jars

INGREDIENTS

Super simple to make, and guaranteed to impress on both looks and fresh flavours. A healthy salad in a jar and packed to the brim with Yorkshire Wensleydale cheese and crunchy veggies. Perfect for an easy win on your summer picnics, or getting ahead with lunch meal prepping.

INGREDIENTS

Fennel Seed Dressing

Couscous - made up as per the packet instructions

Red peppers, chopped

Radishes, finely sliced

Yorkshire Wensleydale Cheese, crumbled

Cherry tomatoes, halved

Rocket leaves

Cucumber, diced

Yorkshire Rapeseed Oil with Lemon

For the pickled red onions

1 red onion, finely sliced

100ml white wine vinegar

1 tsp sugar

½ tsp fennel seeds

Twist of salt and freshly ground pepper

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Details

METHOD

To make the pickled onions, take a clean, lidded jar and add the sliced red onions, followed by all the other pickling ingredients. Place on the lid, give a shake and leave to one side for the flavours to infuse. They will be a delicious addition to your layers of flavour.

Once your couscous is cooled, drizzle in a little of your Fennel Seed Dressing and stir through to taste. To layer the ingredients in your jars, start with a drizzle of the Fennel Dressing to cover the base of the jar, followed by the couscous, and then continue to make up your layers of veggies and cheese. Here’s the order we popped them into the jar – firstly peppers, cucumber, radish, crumbled Yorkshire Wensleydale, pickled onions, tomatoes, rocket, more crumbled cheese.

Finish with a good drizzle of the Yorkshire Rapeseed Oil with Lemon. These jars are perfect for planning ahead, they can be kept in the fridge for a good few days before your picnic.