This is the ultimate salad packed lunch and a really fresh and accessible way to store salad at home. Save some large jam jars or kilners and simply layer up the ingredients the night before you fancy a salad for work the next day. Try the same layered approach with a Greek Salad layering up tzatziki and grilled aubergine or even a fruit salad option with honey and natural yoghurt.

20mins serves 4


250g Cooked Quinoa
1/2 sliced Cucumber
1 diced courgette
30g Capers
4 tbsp Beetroot Hummus
4 tbsp Trewithen Dairy Cornish Natural Yoghurt
1 tbsp finely chopped fresh Mint
2 tbsp chopped dried Apricot or Pomegranate
Seeds of 2 preserved Lemons finely sliced
100g Roasted Red Peppers
50g Rapeseed Oil
1 tbsp Za’atar
Sumac and Pomegranate Molasses


The order of how you combine your salad jam jar is part of the fun but we’d suggest starting with sliced red peppers in the bottom and then a layer of hummus (we recommend beetroot hummus for added earthy taste). Layer the cooked quinoa tossed in oil on top with chopped tabbouleh ingredients of apricot, mint, za’atar, preserved lemon and capers. Then slices of cucumber and peppers. Finish with natural yoghurt that you could colour and flavour with some sumac and pomegranate molasses if you’re feeling adventurous. The yoghurt acts as the dressing for the salad and you can empty the whole thing out onto a plate or eat straight out of the jam jar.