Name: Tuna salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pumpkin, peeled, cubed; 1 tablespoon olive oil; 1 baby cos lettuce, leaves only; 1 can baby beetroot, drained, quartered; 1 185g can tuna; 1 lebanese cucumber, sliced; 100 gram feta, crumbled; 1/2 avocado, sliced, to serve; Dressing; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 teaspoon maple syrup; 1 clove garlic, crushed

Tuna salad

This quick and easy tuna salad is easy to make and packed full of flavour from the tender roasted pumpkin, creamy crumbled feta and sweet and tangy dressing.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

500 gram pumpkin, peeled, cubed

1 tablespoon olive oil

1 baby cos lettuce, leaves only

1 can baby beetroot, drained, quartered

1 185g can tuna

1 lebanese cucumber, sliced

100 gram feta, crumbled

1/2 avocado, sliced, to serve

Dressing

2 tablespoon olive oil

1 tablespoon balsamic vinegar

2 teaspoon maple syrup

1 clove garlic, crushed

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine pumpkin and olive oil in a baking dish. Bake 15-20 minutes, until golden and tender.

2.In a large bowl, combine lettuce leaves, beetroot, tuna and cucumber. Toss pumpkin and feta through.

3.To make dressing: in a jug, whisk together all ingredients, using a fork. Drizzle over salad before serving, tossing well.

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Ingredients

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