Roasted veg & tuna salad

5
2
2
SmartPoints value per serving
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(s)

2 small, cut into wedges

Rapeseed Oil

1 tablespoons

Chick Peas, cooked

1 can(s), large, drained

Basil, fresh

2 tablespoons, torn

Garlic

1 clove(s), crushed

Olive Oil

1 tablespoons, extra virgin

Lemon Juice, Fresh

2 tablespoons

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.

Start eating better than ever!