Picnic Salad in a Jar

Picnic Salad in a Jar

Ingredients

• 125 ml Pearl Barley
• 625 ml Water
• 1 bunch Flat Leaf Parsley finely chopped
• 4 Spring Onions finely chopped
• 5 ml Robertsons Crushed Garlic
• 65 ml Olive Oil
• 10 ml Lemon Juice
• 15 ml Olive Oil extra
• 10 ml Robertsons Ground Coriander
• 3 ml Robertsons Ground Cumin
• 420 g Chickpeas rinsed and drained
• 15 ml Lemon Juice
• 200 g Light Hummus
• 1 Red Capsicum deseeded, finely diced
• 100 g Reduced Fat Feta diced

Instructions

1. Place barley in a saucepan with water. Bring to boil. Simmer, partly covered, for 20 minutes until tender. Drain, refresh with cold water and then drain well again.
2. Combine parsley, spring onion and Robertsons Crushed Garlic in a large bowl.
3. Add pearl barley, olive oil and lemon juice. Season with salt and pepper. Stir well to combine.
4. Heat extra oil in a saucepan over medium heat. Add Robertsons Ground Coriander and Robertsons Ground Cumin and cook for 1 minute.
5. Add chickpeas and stir for 5 minutes or until lightly toasted. Remove from heat.
6. Stir lemon juice into hummus. Spoon hummus mixture into the base of a 2 L-capacity jar.
7. Follow with a layer each of spiced chickpea, capsicum, barley mixture and feta. Seal.