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Makes 1 jar

Prep time: 15 minutes

Cook time: 0 minutes 



  • 1 tsp Dijon mustard
  • 1 Tbsp Goldcrest Lemon & Ginger Infused Honey 
  • 50ml apple cider vinegar
  • 50ml extra virgin olive oil


  • ½ cup chickpea, rinsed & drained 
  • ½ cup black beans, rinsed & drained 
  • ¼ cucumber, seeds removed & diced
  • 1 spring onion, sliced
  • ¼ cup couscous, cooked
  • 80g cherry tomatoes, halved 
  • ½ fresh ripe peach, diced
  • 1 cup baby spinach leaves 
  • Salt and pepper, to taste 


For the dressing:

  1. Combine the mustard and Goldcrest Lemon & Ginger Infused Honey in a medium sized bowl. 
  2. Add a good pinch of salt and a generous grind of black pepper. 
  3. Whisk in the vinegar. 
  4. Continue whisking and drizzle in the olive oil.
  5. Whisk until emulsified. 
  6. Taste to adjust seasoning. 

For the salad jars:

  1. Add 4 Tbsp of dressing to the bottom of the jar.
  2. This way, when you tip the salad out, the dressing will flow through the ingredients, dressing everything, without making delicate ingredients soggy beforehand. 
  3. Begin the layering with the chickpeas and beans.
  4. Next add the cucumber and spring onion followed by the couscous. 
  5. Mix the tomatoes and peaches in the next layer and finish with the baby spinach. 
  6. Put the lid on the jar and refrigerate.
  7. When ready to serve, shake the salad from the jar into a bowl and enjoy!