Rainbow salad

 

Prep 20 | Cook 2 mins | Makes 4

This colourful salad makes the perfect lunch for kids. Add any ingredients that you have on hand such as diced ham, diced boiled eggs or other salad ingredients.

2 sweetcorn cobs, husks and silks removed
400g can chickpeas, drained and rinsed
1 Lebanese cucumber, diced
1 large carrot, peeled and shredded
200g tub beetroot or hummus dip
200g mixed cherry and mini roma tomatoes, halved
1 celery stick, thinly sliced
extra virgin olive oil, for drizzling (optional)

STEP 1: Place sweetcorn in a single layer in a shallow microwave-safe dish. Microwave on high for 3 minutes. Set aside to cool then slice off kernels.

STEP 2: Layer chickpeas, cucumber, carrot, dip, tomatoes, corn and celery into plastic serving cups, airtight plastic boxes or jars. Drizzle with extra virgin olive oil if liked and serve.