Roasted veg & tuna salad
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Fish works really well in salads – here is a flavoursome idea to try.
Ingredients
Peppers, all types
3 medium, cut into chunks
Courgette
3 medium, cut into thick rounds
Red onion
2 small, cut into wedges
Rapeseed Oil
1 tablespoon(s)
Chickpeas, cooked
1 can(s), large, drained
Basil, fresh
2 tablespoon(s), torn
Garlic
1 clove(s), crushed
Olive Oil
1 tablespoon(s), extra virgin
Lemon Juice, Fresh
2 tablespoon(s)
Spinach
50 g, young leaf
Tuna in spring water, drained
2 can(s), medium, drained
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6.
2
Put the peppers, courgettes and red onions in a large roasting tray and drizzle over the rapeseed oil. Roast for 30-35 minutes, until tender. Remove from the oven and set aside until it cools to room temperature, then mix through the chickpeas.
3
In a small bowl, combine the basil, garlic, olive oil and the lemon juice. Stir the mixture through the roasted veg to coat, then add the spinach.
4
Season to taste. Transfer to a serving platter and top with the tuna, then serve.
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