I eat this almost every week of the year, sometimes all week! You can prepare all the veges and store them in small containers in the fridge, then put it together the morning you’re going to have it, all the hard work is done. Or you can make them on Sunday for the coming week, makes 4 serves – but take the dressing in a separate container to add just before you are going to eat it so it doesn’t go soggy. You can halve the recipe if you want to have something different a couple of days of the week. We usually make up two salads, 4 serves of this one and 4 serves of a different one (two each), for the week and have one ‘tuckshop’ day on Friday, to add a bit of variety to the week’s lunches!
