Stripy hummus salad jars

• frozen soya beans↗140g g

  or peas

• tub hummus200g g

  (reserve 2 tbsp for the dressing)

• red peppers↗2

  (or a mixture of colours) finely chopped

• Half cucumber

  finely chopped

• cherry tomatoes↗200g g

  quartered

• large carrots↗2
• small pack basil↗
• large carrots↗2

  peeled and grated

• pumpkin seeds↗4 tbsp tbsp

  (optional)

• zest and juice 1 lemon
• clear honey↗1 tbsp tbsp
• hummus2 tbsp tbsp

  (from the tub, above)

Step-by-step instructions

1. 1

   First make the dressing. Put the ingredients in a jam jar with 1 tbsp water. Screw on the lid and shake well. Set aside.

2. 2

   Bring a small pan of water to the boil, add the beans or peas and cook for 1 min until tender. Drain and run under cold water until cool. Divide the remaining hummus between 6 large jam jars. Top with the drained soya beans or peas, peppers, cucumber, tomatoes, basil leaves, carrots and pumpkin seeds, if using. Screw on the lids and chill until needed. Will keep in the fridge for 24 hrs.

3. 3

   When ready to serve, pass around the jars and let everyone pour over a little dressing.