This makes a great packed lunch for picnics or work. Layered, with dressing at the bottom, tip it out into a bowl and the salad gets dressed all on its own!

Whenever I roast butternut squash (which is a lot in my house!) I roast extra to make these up for the next day. Pop them in the fridge and you’re ready to go….

For each jar you’ll need, in this order;

1 ½ tbsp fat free vinaigrette
2 heaped tbsp chickpeas
2 heaped tbsp sweet corn
2 heaped tbsp cooked grains (I used a sachet of cooked brown rice & quinoa)
1 tbsp crumbled feta
1 tbsp dried fruit and nut mix (be picky and choose the bits you love)

Store in the fridge overnight or for up to 4 days.

These can be eaten straight from the jar, just give them a good shake to mix the dressing in, or store them in the fridge upside down.