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.