Ingredients
- 400g frozen peas
- 425g can tuna, drained
- 1/2 red onion, peeled and finely diced
- 440g can of cannellini beans, drained and rinsed
- 3 tbsp roughly chopped flat leaf parsley
- 2 tbsp capers
- 1 cucumber, peeled, deseeded and cut into chunky batons
- 150g spinach leaves, blanched
- Juice of 2 lemons
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper to season
Cooking Instructions
Cook the peas in slightly salted boiling water for two minutes and refresh under cold water. Place the peas, tuna, onion, beans, parsley, capers, cucumber and spinach in a bowl and turn gently. Mix the lemon juice and olive oil together in a bowl and season with sea salt and black pepper. Toss salad in dressing . Serve with crusty bread and butter.
Serves 4
PER SERVING (4) 302 kcalories, 39g protein, 26g carbohydrates, 3g fat, 0.8g saturated fat, 13g fibre, 5g sugars, 3.31g sodium.
Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin C, B complex vitamins, beta cartotene, calcium, magnesium, selenium, iron, manganese, molybdenum, potassium and quercitin plus other antioxidants from the herbs.
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