I love hiking. This passion started at primary school where I’ve joined a hiking group to discover the beautiful mountains of Hungary. When you climb for hours to glimpse the scenery you’ve never seen before, nothing is better to rest in the lap of nature and eating something delicious to please all of your senses. With a little effort, you can prepare superb hiking food that will be the perfect reward together with the wonderful view. This time it will be this Mediterranean Salad In A Jar.
If this 'food with scenery' concept sounds great, let's see my recommendation for your next trip.
Fresh basil pesto
- 3 handful fresh basil leaves
- 4 tbsp freshly grated Parmesan
- 150 ml extra virgin Picudo olive oil from Reinos de Taifas
- 1 handful pine nuts
- 2 garlic cloves, pressed
- 1 pinch salt
- 1 pinch black pepper
- 4 figs
- 3 courgettes
- 400 g mixed leaves
- 1 can red kidney beans
- 250 g cherry tomatoes
- 3 baby beetroot
- Red grapes
Fresh basil pesto
- Put the basil, pine nuts, garlic salt and pepper into the bowl of a food processor and pulse several times.
- Add the Parmesan and pulse several times more. Scrape down the side of the bowl if it's necessary.
- Pour in the olive oil gradually and mix the pesto at a lower speed.
Prepare the ingredients
- Rinse the veggies and drain the beans.
- Chop the figs in half or quarter.
- With a vegetable peeler slice the courgettes to get very thin slices -I skipped the spongy middle parts with the seeds-.
- You can use the whole cherry tomatoes or chop them in half.
- Slice the baby beetroot to get thin circles to show their beautiful pattern with the concentric circles.
- Add 2-3 spoonfuls of pesto to the bottom of a jar.
- Add some courgettes, some of the figs, beans, grapes, tomatoes, beetroot and salad leaves.
- Close the jar, and take it with yourself to a picnic, hike or as a light lunch to work.
- Before you serve or eat, just shake the jar well, to mix the pesto with the fresh components of the salad.
- You can add some fresh mozzarella too if you fancy.