Ingredients
- 500g pack salad potato, such as Charlotte
- 4 tbsp olive oil, plus extra for drizzling
- 1 tbsp lemon juice
- ½ tsp chilli powder
- 1 plump garlic clove, finely chopped
- 410g can cannellini bean, drained and rinsed
- 1 small red onion or half a medium one, finely chopped
- a good handful of parsley, chopped
- 200g can tuna, drained
- 110g bag mixed salad leaf and herbs
Method
- STEP 1
Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
- STEP 2
Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.
,
, ,Balanced,High-Fiber
, Ingredients500g pack salad potato, such as Charlotte4 tbsp olive oil, plus extra for drizzling1 tbsp lemon juice½ tsp chilli powder1 plump garlic clove, finely chopped410g can cannellini bean, drained and rinsed1 small red onion or half a medium one, finely choppeda good handful of parsley, chopped200g can tuna, drained110g bag mixed salad leaf and herbsMethodSTEP…
, http://www.edamam.com/ontologies/edamam.owl#recipe_c381c46e34e7bbaee72f4b2de2a503d1
, 4
, Balanced,High-Fiber
, Sugar-Conscious,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 500g pack salad potato, such as Charlotte
- 4 tbsp olive oil, plus extra for drizzling
- 1 tbsp lemon juice
- ½ tsp chilli powder
- 1 plump garlic clove, finely chopped
- 410g can cannellini bean, drained and rinsed
- 1 small red onion or half a medium one, finely chopped
- a good handful of parsley, chopped
- 200g can tuna, drained
- 110g bag mixed salad leaf and herbs
,
, Ingredients500g pack salad potato, such as Charlotte4 tbsp olive oil, plus extra for drizzling1 tbsp lemon juice½ tsp chilli powder1 plump garlic clove, finely chopped410g can cannellini bean, drained and rinsed1 small red onion or half a medium one, finely choppeda good handful of parsley, chopped200g can tuna, drained110g bag mixed salad leaf and herbsMethodSTEP 1Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.STEP 2Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.
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