The jar-salad trend, solved: dressing at the bottom, greens at the top, shake and tip into a bowl.

Makes 4 jars · Easy · 20 minutes

Blades used

• Mandoline Blade — for carrot, cabbage
• Fine Dicer Blade — for cucumber, tomatoes

Ingredients

• 1/4 cup dressing of choice
• 1/2 cup shaved carrot and cabbage
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, diced
• 1/2 cup chickpeas
• 1/4 cup crumbled feta
• Handful greens

Method

1. Shave the carrot and cabbage thin using the mandoline blade.
2. Dice the cucumber and tomatoes using the fine dicer blade.
3. Add dressing to the bottom of a wide jar first.
4. Layer chickpeas, then shaved veg, then diced veg, then feta.
5. Top with greens and seal — keeps crisp in the fridge for up to 4 days.
6. Shake well and tip into a bowl to serve.

From our kitchen

Always keep greens at the very top, dressing at the very bottom — that order is the whole trick.