1/2 cup (15 g) lamb’s lettuce, arugula or watercress

2 tbsp dill, chopped

2 tbsp flat-leaf parsley, chopped

1 tbsp chives, chopped

1 cup (250 ml) store-bought beet hummus

1 Lebanese cucumber, diced

3/4 cup (75 g) roasted walnuts, chopped

1 celery stalk, diced

3/4 cup (90 g) feta cheese, crumbled

In a bowl, toss the lamb’s lettuce and herbs together.

Divide the beet hummus among four 1-cup (250 ml) jars. Top with the cucumber, walnuts, celery and feta. Finish with the lamb’s lettuce and herbs. Close the lids. The jars will keep for 1 day in the refrigerator.

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