Eat The Rainbow Salad Jar
Makes 1 jar

You’ll need a 400ml jar with lid

For the dressing
2 tbsp tahini paste
½ lemon juice and zest
1 tbsp olive oil
Salt and pepper

For the jar
80g roasted diced butternut squash
1 roasted red onion, chopped
About ½ cooked beetroot, diced
1 cooked chicken fillet, shredded
4 to 6 tbsp cooked quinoa
1 tsp chopped parsley
A handful of shredded lettuce.

Please note: that all the ingredients going into the jar must be completely cold.

For the dressing, blend all together and pour into a jar, seal and keep in the fridge. If you feel that it is too thick, add 1 tbsp warm water, lid on and shake well.
For the salad jar, layer up the salad in the jar beginning with the cooked quinoa and ending with lettuce and a little chopped parsley.
Seal with lid and pack a fork.
Keep the dressing separately, to pour over before you eat.