Step 1

To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes.

Step 2

Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top.

Step 3

When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.