Julie Simpson creates a Vegetarian Lunch in a Jar

1. Rinse buckwheat in a sieve. Add to a pan with 2 cups of water, bring to the boil and simmer gently for 10 minutes. Take the pan off the heat and leave for a further 10 minutes while any remaining water is absorbed.
2. Halve the pepper, remove any seeds and cut into strips. Quarter the red onion and allow the layers to separate. Coat the vegetables with 2 tablespoons of olive oil and roast in an oven proof dish at 180 degrees/ gas mark 4 for 20 – 30 minutes until they’re soft, but not charred.
3. Mix the roasted vegetables into the cooked buckwheat.
4. In a small screw top jar, add the oil from the roast vegetables to a tablespoon of lemon juice, ½ teaspoon of Dijon mustard and a grinding of black pepper and shake vigorously to make dressing.
5. Finally, to construct the salad, start with a layer of roast vegetable and buckwheat, add crumbled feta, halved cherry tomatoes and diced cucumber and top with baby leaves. Keep in the fridge and dress with vinaigrette just before serving.