We live on Mason jar salads for lunch in busy weeks. On Sunday the kitchen resembles a mass production food factory and my imagination goes wild with all the possible combinations. Literally I am only limited by what comes to mind. This particular salad is a firm family favourite.

Roast a tray of vegetables. In this particular salad we have carrots, courgettes, red and green pepper and celery. Sprinkle with crushed rock salt and toss lightly in olive oil and roast in a hot oven until cooked to the level of crunch you like. Take out the oven and while the vegetable are cooling break up about three firm button mushrooms into small bite sized pieces and lay them at the bottom of the jar so they make up the entire bottom layer.

Once the roast vegetables have cooled cover the mushrooms in the jar until the vegetables reach the quarter point. Fill the remaining space with fresh rocket salad or lettuce. Seal and pop into the fridge where they can last up to five days at a push but ideally no longer than four. Day two and three are the best days to eat them on because the flavours have had time to blend perfectly.

On the day that you eat them take them out the fridge about an hour before eating and add some more salad dressing. Enjoy. Healthy, cheap fast food!


Fills two 500ml mason jars

Roasted vegetables
2 large carrots
2 large courgette
3 celery sticks
1 red pepper
1 green pepper
1 tablespoon olive oil
Salt and pepper

Mason Jars
6 large button mushrooms
1 cup of rocket or lettuce
Salad dressing