With extra protein and omega-fatty acids, this tuna salad with baby marrow and beans is ideal for a nutritious and budget-friendly lunch!
SERVES 4–6 // COOKING TIME 15 min
For the salad
2½ cups rocket
1 tin tuna, drained
1 tin cannellini beans, drained and rinsed
1 baby marrow, ribboned
½ cup peas, blanched
2 radishes, thinly sliced
For the dressing
2 tbsp apple cider vinegar
2 tsp lemon juice
2 tsp mustard
2 tsp honey
1 tsp soy sauce
¼ tsp chilli powder
⅓ cup olive oil
1. For the salad, gently toss all the ingredients in a bowl.
2. For the dressing, whisk all the ingredients, except the olive oil, together. Slowly whisk in the olive oil, a little at a time.
3. Drizzle the salad with the dressing just before serving.
Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za
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