I love making salads like this which are layered in a jar or deep container as you can use up leftover rice, pasta or potatoes from last nights dinner and layer it up with any number of your favourite ingredients.

Serves 1

Ingredients

1 400 ml jar

100 g cooked rice, quinoa, lentils, pasta

1 tomato, diced

50g cucumber, peeled, seeded and diced

Alfa sprouts

Grated raw carrot and beetroot

4 lettuce leaves, torn

Dressing

1 Tbsp lemon juice

2 Tbsp extra virgin olive oil

1 tsp honey (optional)

Pinch salt and cracked pepper

Pinch cumin (optional)

To assemble.

Pour your dressing in first so it sits at the bottom of the jar. Then layer with a grain such as rice or quinoa, then add a layer of carrot and beetroot, layer with more grains, top with tomato and cucumber, finish with lettuce and sprouts.

Seal securely and store in the fridge until required.  When ready to eat simply turn the sealed jar upside down to allow the dressing to flow through the salad ingredients. Turn upright and enjoy!