Goodbye plastic tubs! Here’s the stylish way to serve salad, for lunch in the garden, on a picnic or at work. Swap in your favourite crunchy veg such as peppers or sweetcorn to taste.

Preparation Time: 15min
Serves: 2

1. Tip the cans of tuna onto a plate and break into chunks. Set aside.
2. Cook the green beans in boiling water for 3-4min. Rinse with cold water and drain well.
3. Layer the mixed beans, green beans, carrot, radish, cucumber, cherry tomatoes and salad leaves in two large screw-topped jars. Top with the tuna chunks and sprinkle with 1tbsp lemon juice and a few chives.
4. Seal the jars. Keep chilled until ready to serve.
5. For the dressing, mix together the olive oil, remaining lemon juice, mustard and honey with a little salt and pepper. Pour into small jars and use to dress the salads just before serving.

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