Deliciously colourful – layered salad in a mason jar!
Quick to prepare and totally delicious – blogger Franzi shares her favourite layered salad recipe. Now you can get all the energy you need during your lunch break.
A good workday is made all the better for enjoying a good break away from the desk. These breaks normally involve a coffee in the kitchen or a quick chat by the photocopier. Relaxing lunch breaks can also boost your energy levels, especially if you make time to take in some fresh air, chat with nice company and eat delicious food. Your lunch can also help you to avoid that mid-afternoon slump in energy and alleviate stress and time pressures.
But what can you do when you don’t have enough time to leave the office? Grab a can of soup from the cupboard? Nibble on a chocolate bar? With a little planning, you can prepare a yummy and filling lunch the night before. Make some time and create something truly delicious instead of settling for the things you can find last minute in the back of the cupboard.
Layered salad in a mason jar – perfect for a quick lunch break
A tasty idea for a quick lunch break is a layered salad that can be prepared in a mason jar. Use pasta or rice as basic ingredients, add some potatoes, or simply use a variety of fresh and colourful vegetables and fresh herbs all topped with your choice of pesto, quark or dressing.
Here, Franzi shares her favourite recipe for a fruity, layered salad with pasta and a punchy rocket pesto all prepped in a mason jar, so you can see those colourful layers.
Layered Salad with Pasta and Rocket Pesto
For 2 majon jars of approx. 250 ml each
200 g pasta of your choice
300 g dates or cherry tomatoes
1 small onion
1 tbsp. olive oil
½ tsp. sugar
1 passion fruit
a pinch of sea salt to taste
1 bunch of rocket (approx. 100 g)
¼ red pepper
4 tbsp. cashew nuts
6 tbsp. olive oil
1/2 tsp. salt
Boil some water in a saucepan and add some salt. Once boiled add the pasta and cook according to the instructions on the packet.
Wash the tomatoes and quarter them with a sharp knife. Peel the onions and cut into thin slices. Heat up the olive oil in a frying pan, add the slices of onion and leave to cook for a few minutes. Add ½ a tsp. of sugar to caramelise. Then add the tomatoes and leave to simmer for a further 5 minutes.
Leave the sauce to cool for a moment. Then cut open the passion fruit and add the juice and pulp to the tomato sauce. Mix thoroughly and add salt to taste.
For the pesto, wash the rocket thoroughly, chop it and give it into a food processor. Then add the cashew nuts, salt and olive oil and blitz. You can also make the pesto with a hand blender.
Strain the pasta and add a layer to the mason jar, then add a layer of sauce and a layer of pesto. Continue to add the layers alternately, until the jar is full.
The layered pasta salad can be enjoyed both warm or cold.
Franzi Schädel is a full-time wedding photographer. Her other love is her green lifestyle blog called “Wo geht's zum Gemüseregal?" Here she writes about vegan and vegetarian food as well as living a green and sustainable lifestyle. In the past two years, she’s also written and published two cookbooks.