Ingredients
- 250 g packet microwave brown rice and ancient grains
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 50 g soft feta, crumbled
- 185 g can tuna, drained and flaked
- 1 small red capsicum, chopped
- 1 small Lebanese cucumber, chopped
- 60 g cherry tomatoes, quartered
- 1 green shallot, thinly sliced
- 1 tablespoon sliced kalamata olives
- 2 teaspoons chopped fresh dill
- 4 cos lettuce leaves, coarsely chopped
- 2 teaspoons pine nuts, toasted
Method
Step 1
Heat rice blend in microwave according to packet directions. Transfer to a bowl. Cool.
Step 2
Divide olive oil, lemon juice and feta between 2 x 450 ml capacity jars or containers. Season with pepper. Top evenly with tuna and rice blend.
Step 3
Combine capsicum, cucumber, tomatoes, shallot, olives and dill in a bowl. Divide mixture evenly over rice layer in jars. Top with lettuce. Seal jars with lids and refrigerate until ready to serve. Divide pine nuts between 2 small containers.
Step 4
​To serve, invert salad jars onto plates or into shallow bowls and sprinkle with pine nuts.
Tips
- Salad jars can be prepared 1 day ahead. Keep refrigerated. For easy, spill-proof transport, assemble salads in jars or containers with a screw top lid.
- You can use any unflavoured wholegrain microwave rice blend. Check out the varieties available in the rice section of supermarkets, or substitute plain cooked brown rice, if preferred.
