Quinoa & Veggie Salad Jar

Add the Eta Light & Free Honey & Mustard Dressing to the bottom of the jar.

Top, tail and peel a small carrot. Using a vegetable peeler, slice thin strips lengthways down the carrot, so you end up with carrot ribbons. Add to the jar, arranging so that the dressing is covered by the carrots. TIP: To get the most from your carrot (and save your fingers), and if you are making more than one jar, after a few ribbons, turn the carrot 90 degrees, and begin the process again - repeat until you are left with the central part of the carrot, which will look like a long rectangle/cube shape - this can be used for another meal, to avoid wastage.

Add the ready cooked quinoa (or quinoa/rice mix) to the jar, on top of the carrots, to form the next layer. Add the radish slices.

Top and half the cucumber (across the diameter), then using a vegetable peeler, slice thin strips lengthways down the cucumber, so you end up with cucumber ribbons. Do this until you reach the inner seeds, then, if making more than one jar, turn the cucumber 90 degrees, and begin the process again. Add these to the jar, on top of the quinoa (or quinoa/rice mix), for the next layer. TIP: Rather than discard the cucumber seeds, why not use them to make a refreshing summer drink?

Sprinkle the feta and pumpkin seeds over the cucumber layer.

Fill the rest of the jar with baby spinach (approximately 2 handfuls per jar). Its important that the spinach leaves are at the top of the jar, and don't come into contact with the dressing, so that the leaves remain fresh during storage.

Store upright in the fridge, until ready to use.

When ready to serve, give the jar a shake, then empty the contents into a bowl, mixing everything together so that the dressing is evenly distributed. Season with salt and pepper if required.