Video: how to make jam jar salads

dill 1/2 tbsp, chopped

mint 1/2 tbsp, chopped

cooked beetroot, 250g, diced

cucumber 1/2, diced

radish 200g, quartered

feta 200g, crumbled

baby gem lettuce 2, shredded

Dijon mustard 2 tbsp

white wine vinegar 3 tbsp

rapeseed oil

honey 2 tsp

(25 minutes, serves 8)

step 1

Heat the stock to boiling point and pour it over the bulgar wheat, cover and leave for 20 minutes to soak. Chill until cold. Mix through the herbs and some seasoning.

step 2

Layer up the salads into 8 jam jars: pack bulgar wheat at the bottom, then top with beetroot, cucumber, radish, feta and finally lettuce. Put the mustard, vinegar, 4 tbsp oil, the honey and some seasoning in a separate jar and shake well to make a dressing. Seal the jars and pack up for your picnic.