a handful of fresh spinach leaves
90g Indian spiced cooked lentils (we used Whitworth’s Indian lentil dhal)
40g carrot, grated
120g cooked chicken breast, chopped
6 cherry tomatoes, halved
a small bunch of fresh coriander, chopped

for the tzatziki:

90g cucumber, chopped
80g Greek yoghurt (use dairy free if preferred)
2 tbsps fresh lemon juice
1 tsp fresh garlic, minced
½ tsp sea salt
½ tsp ground black pepper 

Place the tzatziki ingredients in a bowl and stir well. 

Assemble the remaining ingredients in a container (eg mason jar). 

Add half of the tzatziki. 

Seal the container and refrigerate until ready to serve. 

Store any leftovers in an airtight container and refrigerate for up to 2 days.