Ingredients

• 100g/3½oz cooked and cooled brown rice
• 1 carrot, peeled and coarsely grated
• 4 cherry tomatoes, halved
• 100g/3½oz tinned tuna steak, drained weight
• 1 large handful mixed salad leaves
• 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesame
• sea salt and freshly ground black pepper
• 1 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil

Instructions

1. To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.)

2. Put the rice into a sturdy glass or plastic jar, or lidded container.

3. Top with the grated carrot and tomatoes.

4. Flake the tuna on top of the vegetables and season with pepper.

5. Top with mixed leaves and then sprinkle with the seeds.

6. Cover and keep chilled until ready to serve (up to 24 hours).

7. Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar.