Roast Vegetable Salad in a Jar

In a Ball Mason pint sized wide mouth jar (440ml), layer the following ingredients ensuring that they are put in the jar in the correct order so that the salad doesn't go soggy...

1. A combination of roasted vegetables - approx one cup cut in chunks.  (We used onion, sweet potato, pumpkin, zucchini, carrot and beetroot cooked at 180 degrees for 1.5 hours.)

2. Fetta - approx 20g diced

3. Rocket - to fill the jar

4. Walnuts - one tablespoon

Ensure that the jar is full with ingredients compressed to close the lid.  The mason jar lid will seal the freshness in and this salad should stay fresh in the fridge for several days, making it the perfect option for being prepared for a great week ahead!

NB: To eat, pour salad into a bowl so that the ingredients combine.