Drain water chestnuts and pat dry. season with plenty of salt, pepper and spices of your choice. I like to use Chilli, thyme and paprika on mine. (You might like to add lemon juice or a light vinegar and olive oil dressing as well)

Season avocado well and add to water chestnuts.

Defrost edamame beans and simmer for a few minutes in boiling water. Drain and set aside too cool.

Mix together the cold meats (I used leftover chicken breasts in this photo), pickled beetroot, cubed cheese and cooled edamame.

Pack the remaining dates, crackers and Strawberies in your third container/tiffin or bento compartment.