a satisfying meal that packs a lot of protein. not just from the beans but also from the tuna, which is excellent source of Omega-3 fatty acids.
First published at www.transformationcookbook.com
Ingredients:
425g can tuna in springwater, drained
2 x 400g cans cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 continental cucumber, diced
1 red onion, thinly sliced
1/4 cup basil leaves, chopped
300g rocket leaves
1/3 cup pitted kalamata olives, sliced
60g low-fat feta, crumbled
1 tbsp lemon zest
rock salt & cracked pepper
chilli-infused dressing
1 red chilli, deseeded and finely chopped
1 tbsp flaxseed oil
3 tbsp balsamic vinegar
1 garlic clove, crushed
1 lemon, freshly squeezed
Step 1: in a large salad bowl combine all salad ingredients except cheese and lemon zest, and season with salt & pepper.
Step 2: crumble the cheese and sprinkle the lemon zest over the top of the salad.
Step 3: place all dressing ingredients into a small screw-top jar and shake. spoon dressing over salad.
Tip:
• garnish with dill sprigs and serve with fresh lime wedges.
