large sealable Kilner or Mason jar (to size required)
sharp vegetable knife
oven + hob
small oven-proof dish
60gbaby leaf salad approx weight
⅓red onion (or red spring onion) – finely sliced (approx weight)
70gbaby peppers red, yellow and orange (I used super sweet chiquino peppers) (approx weight)
4slicesItalian pancetta (approx)
8 to 9walnut halves(approx)
120gFeta cheese cut into cubes (approx weight)
12cherry tomatoes red and yellow (approx) - optionally cut in half
a little olive oil to cook the veg
Prepare the peppers by deseeding and cutting in half lengthways.
Brush the base of a roasting dish with olive oil and add the peppers, very lightly brushing with any oil that remains on the brush.
Roast in the oven at 200 C/400 F/Gas 6 for 20 to 30 minutes, turning occasionally until soft, with edges beginning to brown. Set aside.
Roast the Walnuts
While the peppers are roasting, place the walnut halves in an oven-proof dish and toast in the oven for about 10 minutes, turning occasionally to make sure they do not burn. Set aside.
Fry the Pancetta
Fry the pancetta slices in a frying pan with a dash of hot olive oil. When just starting to brown, remove from the oil.
Place on kitchen paper to soak up any excess oil as they cool. The pancetta will go crispy.
Once cold, break into pieces about 2 inches/5 cm long.
Prepare the Salad Dressing
Prepare the salad dressing using the separate recipe below.
To assemble the salad:
It is important to assemble the ingredients in an order that will prevent leaves and other ingredients from going soggy before ready to eat. (see main blog post for tips)
I assembled my jar as follows (the order in which the ingredients were put in the jarfrom bottom to top) : a little balsamic-lemon salad dressing; cherry tomatoes; cubed Feta cheese; toasted walnut halves; crispy fried Pancetta; roasted baby peppers; finely sliced red onion/red spring onion; salad leaves.
Seal the jar by closing the lid.
Be sure to keep the jar upright when transporting. Do NOT shake.
When ready to eat, turn the jar over completely and tip the contents as they fall, into a salad bowl (the leave may need a little help)... And Yay! You have layered fresh dressed salad.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.