The Veggie Vista

It’s the summer, which on paper means it’s time for picnics. Unfortunately we’re not getting the clearest skies this July, but there have been a few lucky days so far to dip out and relax under the sun. This is a recipe that really showcases the good foods you can bring along with you to some outdoor adventures. I became obsessed with Mason Jars years ago when they first became a thing on Pinterest and Tumblr, and created this combination soon after. Another great thing here is that it can be a winner for children or teenagers who are not the biggest fan of colourful whole-foods – the act of assembling their own jar salad would definitely get them more intrigued, engaged and in the mood to be a little more adventurous! I’ve also added the health benefits of the foods I have included in this recipe, into this post.



  • Quinoa is a good source of protein, benefits heart health and contains antioxidants.
  • The Good4U nutrition super sprouts are a powerhouse of antioxidants.
  • Low-fat Halloumi cheese is good for protein and calcium.
  • Chickpeas offer a great source of fibre.
  • Broccoli promotes eye health.
  • Asparagus helps remove energy-draining toxins from our body and strengthens our immune systems.
  • Carrots aid digestion, promote good eye health and are a powerful source of antioxidants.
  • Olive oil is a great source of energy.
  • Smoked paprika is a source of vitamins.

All nutritional information was taken from Neal’s Yard Remedies Healing Foods, a DK publication.



  1. Sieve water through a tin of (preferably organic) chickpeas.
  2. Place chickpeas onto a baking tray, drizzle on some olive oil and shake on a tablespoon of smoked paprika.
  3. Mix well and bake at 180℃, for 25 minutes.
  4. Add one part quinoa and two parts water to a small pot and bring to the boil.
  5. Cut up the Halloumi cheese into nice, thick slices. Pre-heat the frying pan with some olive oil (recommended but not essential), move to a medium heat and fry the slices for four minutes on each side.
  6. Place broccoli florets and asparagus together into a pot; make sure they only take up about half of it.
  7. Pour enough water into the pot to cover the veggies.
  8. Bring the water to the boil and leave for 10-15 minutes, depending on how tender you want your veggies.
  9. Drain the water and allow the veggies to cool for a few minutes.
  10. Wash a carrot and peel until you have a nice vibrant bunch of peelings.
  11. Get creative; add your ingredients layer by layer into your Mason jar or lunchbox.
  12. Finish off by topping it with some gorgeous honey mustard, or any dressing of your choice.
  13. Carry it around like a trophy!

The original source for this recipe was 🙂

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