Lentil & Tuna Salad

TOTAL TIME: 15 MINS

SERVINGS: 4

CALORIES/SERVING: 374 KCAL

INGREDIENTS:

• 2 tbsp sherry vinegar

• 1 tsp Dijon mustard

• 2 garlic cloves, finely grated

• 50ml olive oil

• 2 x 250g pouches ready-cooked puy lentils

• 2 x 160g cans tuna steaks in spring water, drained and flaked

• 160g cherry tomatoes, halved (about 10)

• 2 ready-roasted peppers, chopped

• handful of parsley, finely chopped

• ½ small bunch of chives, finely chopped, plus extra to garnish

METHOD:

1. Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.

2. Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.

NUTRITION:

kcal-374

fat-15g

saturates-2g

carbs-26g

sugars-3g

fibre-9g

protein-28g

salt-0.7g