TODAY’S RECIPE: Layered rainbow salad pots

GREAT project for the kids. SERVES 4 Ingredients

350g pasta shapes

200g green beans, trimmed and in short lengths

160g can tuna in olive oil, drained

4 tbsp mayonnaise

4 tbsp natural yoghurt

½ small pack chives, snipped (optional)

200g cherry tomatoes, quartered

1 orange pepper, cut into little cubes

195g can sweetcorn, drained

Method

1. Cook pasta until it’s al dente (two minutes less than the pack instructions) and drain. Simmer green beans for two minutes, then rinse in cold water and drain. Mix tuna with mayonnaise and yoghurt. Add the chives, if using.

2. Tip pasta into a large glass or four small ones, or four wide-necked jars. Spoon tuna dressing over pasta, add a layer of green beans and cherry tomatoes, then pepper and sweetcorn. Cover and chill until you’re ready to eat.