This can be done with lots of different ingredients, but I like tuna
zest and juice of an orange
zest and juice of a lime
dash of soy sauce
small thumb sized piece of ginger finely grated
half a deseeded mild chilli - you can leave the seeds in if you like it fiery
pinch of salt and pepper
1 tin of tuna chunks in spring water or brine, drained
50g of cous cous, cooked and cooled
5 cherry tomatoes, halved
1 small carrot, grated
1 small beetroot, grated
25g baby spinach
Put the dressing ingredients in a jar and shake well.
Layer the 'Other Layers' in the order in the list on top of the dressing in the jar.
Pop in the fridge, great to take to work as your lunch.