Enough for 4 kilner jars or a glass bowl

225g orzo or small pasta
246g tin of black eyed peas
1 large tomato diced
2 tbs. fresh parsley
2 tbs. red wine vinegar
2 tbs. olive oil
½ cucumber, halved, cored and diced
110g Kalamata olives, sliced
½ red pepper sliced thinly
1 tsp. grated lemon peel
1 tbs. fresh oregano chopped finely
500g romaine lettuce chopped coarsely
225g feta cheese crumbled
4-8 pepperoncini

Cook the orzo following the packet instructions. Remove the water and rinse under cold water.
Mix the black eyed beans, the tomato and parsley with the vinegar, one tbs. of the olive oil, ½ tsp. of salt and ¼ tsp. of pepper. Leave for 15 minutes and stir occasionally.
In a large bowl mix the orzo with the rest of the oil, cucumber, olives, onions, zest and juice of the lemon, oregano, ½ tsp salt and ¼ tsp. pepper.
Divide the black eyed bean mixture (with juice) between the four jars. Then put a layer of the orzo salad on top, and then a layer of the lettuce and feta cheese. Put one or two pepperoncini in each jar.
When full, these jars will keep in the fridge for up to 6 hours. Serve at room temperature.