Jools’ chopped salad

                    With balsamic dressing & fresh mint

                    Jools’ chopped salad

                    Jools’ chopped salad

                    Serves 4 –6 as a side
                    Cooks In10 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 158 8%
                    • Fat 10.1g 14%
                    • Saturates 1.5g 8%
                    • Sugars 14.2g 16%
                    • Salt 0.9g 15%
                    • Protein 2g 4%
                    • Carbs 15.1g 6%
                    • Fibre 4.6g -
                    Of an adult's reference intake
                    Jamie Magazine
                    recipe adapted from

                    Jamie Magazine

                    By Jamie Oliver
                    Tap For Method

                    Ingredients

                    • 6 small carrots, mixed colours if possible
                    • 2 sticks of celery
                    • 1 handful of ripe cherry tomatoes, mixed colours if possible
                    • 2 little gem lettuces
                    • 100 g feta cheese , optional
                    • a few sprigs of fresh mint
                    • 1 heaped teaspoon Dijon mustard
                    • 1 tablespoon balsamic vinegar
                    • 3 tablespoons extra virgin olive oil
                    Tap For Method
                    Jamie Magazine
                    recipe adapted from

                    Jamie Magazine

                    By Jamie Oliver
                    Tap For Ingredients

                    Method

                    1. On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.
                    2. Once everything is fairly fine, start mixing it up and chopping some more.
                    3. Crumble over the feta, if using, then pick and roll the mint leaves like a cigar and chop into the salad.
                    4. Make a well in the middle, add the mustard, balsamic vinegar, oil and a pinch of sea salt and black pepper and mix together. Then start mixing the salad into the dressing, chopping and mixing as you go. Or, you could make the dressing by mixing all the ingredients in a jam jar, ready to dress the salad at the table.

                    Tips

                    EASY SWAPS:
                    The brilliant thing about a chopped salad is you can use anything fresh, crunchy and delicious – think broccoli, white or red cabbage, cucumber, peppers, whatever you fancy.

                    Jamie Magazine
                    recipe adapted from

                    Jamie Magazine

                    By Jamie Oliver

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