This tried and tested tuna salad is a weekly menu staple.
- Preheat oven to hot, 200C.
- Combine 500g peeled, cubed pumpkin and 1 tablespoon olive oil in a baking dish. Bake for 15-20 minutes until golden and tender.
- In a large bowl, combine washed and dried leaves of a baby cos lettuce, drained can baby beetroot, quartered, a drained and flaked 185g can tuna and 1 sliced lebanese cucumber.
- Toss pumpkin and 100g crumbled feta (or goats cheese) through. In a jug, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons maple syrup and 1 crushed garlic clove using a fork. Drizzle over salad before serving, tossing well.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set