Recipe: cous cous, rocket and feta salad with harissa dressing

I've only recently become a salad convert. I used to avoid them like a plague but I think I just hadn't experimented much. Warm vegetables, cous cous or pasta, leaves and a good dressing is what works for me. A little bit of cheese makes everything ten times better too! Lakeland sent me a handy Kilner salad on the go airtight jar. With a small metal cup that slots in the top, it's the perfect trick to combat a soggy salad. No more sacrifices for lunch at work!

Ingredients:
1/2 bag of mixed salad leaves
100g sweetcorn
50g cous cous
100g feta cheese

For the dressing:
1/2 teaspoon of harissa paste
A pinch of sea salt
3 tablespoons of olive oil

Method:

1. Cook the sweetcorn in a pan with boiling hot water. This should take about 10 minutes. Let it cool down.

2. Cook the cous cous according to packet instructions. Let it cool down.

3. Layer the heaviest items first. So start with the cous cous then the sweetcorn, and salad leaves.

4. Put the chopped feta cheese in a separate tub.

5. To make the dressing, mix all three ingredients together and pour into the silver dish that slots into the top of the jar.

It couldn't be simpler! It's a really filling salad for a work lunch - the salty feta cheese and spicy harissa work perfectly together. As always, I'd love to know if you make it so please do tweet me.