ITALIAN JAM JAR SALAD

These delicious, colourful lunches will cause massive office envy. Make balanced jars by layering up carb, protein, veg and a little dairy. Keep in the fridge and mix before serving. Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean

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Step 1

Spoon 150g of cooked wholewheat pasta (75g if cooking from scratch) into the base of a 1-litre jam jar. Halve and deseed 2 large ripe tomatoes , then whiz up in a blender with ½ a fresh red chilli , the leaves from 1 sprig of fresh basil , the juice of ½ a lemon and 1 tablespoon of extra virgin olive oil , season to taste and spoon over the pasta. Make up the rest of your jar with 2 more chopped ripe tomatoes , 2 handfuls of rocket , 75g of drained jarred tuna , the leaves from 2 more sprigs of fresh basil and 15g of shaved Parmesan cheese . Top with 1 wedge of lemon for squeezing over later, then lid on.