Jar Salad Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Season chicken with olive oil, salt, black pepper, and oregano. Cook on a grill pan till done. Mix veggies with olive oil, salt, pepper and oregano. Push everything down in the jar gently to make room for the salad leaves. Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge. Prepare dressing by mixing all the ingredients. Before serving, add in the dressing and top with sliced chicken.

Method:
Beat butter and sugar until light. Add eggs, one at a time. Add in vanilla. Add flour, baking powder and salt and mix until combined. Divide dough into 2 balls and flatten into discs. Refrigerate for 1 hour. Roll out dough into a large, thin rectangle. Using a pizza cutter or sharp knife to cut dough crosswise into 3/4″-1″ thick strips. Cut the strips in half lengthwise and trim the edges to create straight sides. Sprinkle with sugar and transfer cookie cutouts to baking sheets. Let chill in the refrigerator for about an hour. Bake at 180 degrees C for 12-15 minutes, until the cookies are starting to turn golden around the edges. Let cool completely. Serve with jam or chocolate spread or the funfetti frosting as a dip.
Beat the icing sugar, butter, vanilla and milk. Add in the sprinkles and use as a dip for the cookie fries.

Method:
Line a 9-inch square baking dish with foil and grease it. Place the oats and nuts in a baking tin and bake for 8-10 minutes until lightly toasted. Set them aside in a bowl. Mix the honey, butter and brown sugar in a saucepan. Cook until the butter melts and the sugar dissolves. Add the vanilla essence and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry. If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine. Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil and place them on a cutting board. Cut into bars. These store very well in the fridge or freezer. Wrap them in greaseproof paper before putting them in a box or plastic bag in the fridge so that they don’t stick together.